Low Fat Stir-Fried Veggies

Serves: 5
Total Calories: 81


1/2 head red cabbage
1 large onion
1/2 orange or red bell pepper
1 crown fresh broccoli
1 tablespoon canola oil
Mrs. Dash Spicy Seasoning to taste
1 garlic powder to taste
1 black pepper to taste
2 tablespoons Tamarind sauce
1/2 pound bean sprouts


Cut all vegetables into bite-size pieces except the bean sprouts. Heat oil in a large skillet or wok. Put in cabbage and onions and cook on medium heat until they are done but cabbage is still crunchy. Add seasonings and then add broccoli. Cook for another few minutes. Add bean sprouts and cook for another 2 minutes, stirring occasionally to be sure it does not stick. Serve and enjoy.

Variation: You may stir-fry a seasoned chicken breast or beef strips separately and add at the end.

Nutritional Facts:

Serves: 5
Total Calories: 81
Calories from Fat: 24

This Low Fat Stir-Fried Veggies recipe is from the Best of the Best from the Mountain West Cookbook. Download this Cookbook today.

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