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Cook'n with Betty Crocker 
Cook'n with Pillsbury 
Cook'n with a Taste of Home 
Cook'n in Italy 
Cook'n in Mexico |
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Sweet-and-Sour Vegetable Stir-Fry |
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Serves: 2 Print this RecipePrep: 8 min Cook: 6 min 1 tablespoon vegetable oil 1/2 cup sliced yellow summer squash or zucchini 1/2 cup sliced mushrooms (about 1 1/2 ounces) 4 green onions, cut diagonally into 1-inch pieces 1/2 cup Chinese pea pods 3 tablespoons prepared sweet and sour sauce 1 tablespoon water 1. Heat wok or 10-inch skillet over high heat until 1 or 2 drops of water bubble and skitter when sprinkled in wok. Add oil; rotate wok to coat side. 2. Add squash, mushrooms and onions; stir-fry about 3 minutes or until vegetables are crisp-tender. Add pea pods; stir-fry about 1 minute or until pea pods are crisp-tender. Stir in sweet-and-sour sauce and water. Cook and stir about 1 minute or until mixture is heated through. 1 Serving: Calories 100 (Calories from Fat 55); Fat 6g (Saturated 1g); Cholesterol 0mg; Sodium 95mg; Carbohydrate 12g (Dietary Fiber 2g); Protein 2g % Daily Value: Vitamin A 6%; Vitamin C 14%; Calcium 4%; Iron 6% Diet Exchanges: 2 Vegetable, 1 Fat From "Betty Crocker's Cooking for Two." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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