Total Calories: 917
1. Heat half of the broth to boiling in nonstick wok or 10-inch skillet over medium-high heat. Add gingerroot and garlic stir-fry 1minute.
2. Add bell peppers and remaining broth. Cook 5 to 8 minutes, stirring occasionally, until bell peppers are tender and most of liquid has evaporated. Stir in hoisin sauce. Serve over couscous.
Calories 75 (Calories from Fat 10)
Fat 1g (Saturated 0g)
Carbohydrate 15g (Dietary Fiber 3g)
%DAILY VALUE: Vitamin A 40% Vitamin C 100% Calcium 2% Iron 6%
DIET EXCHANGES: 3 Starch
From "Betty Crocker's Low-Fat, Low-Cholesterol Cooking Today." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Three-Pepper Stir-Fry recipe is from the Betty Crocker's Low-Fat, Low-Cholesterol Cooking Today Cookbook. Download this Cookbook today.
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