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I am here to say THANK YOU! Your software is great!!!

When I read the description of the recipe program, I thought it was too good to be true (the price, the ability of the software, etc.). I even called your company by telephone to ask if I understood the promotional information correctly.

Upon receiving it and using it, I have discovered that every bit of it is true! (I LOVE the nutritional calculation feature!) Thanks so much for your product and for keeping it affordable, too!

Debi Self  Read more...

Three-Pepper Stir Fry
DVO Recipe Center
Low Fat and Delicious!

Hunting for hoisin sauce?  This flavorful mixture of soybeans, garlic, chili peppers and various spices can be found in Asian markets and many large supermarkets.

1 (14 ½-ounce) can ready-to-serve fat-free chicken broth
1 tablespoon grated ginger root
3 cloves garlic, finely chopped
2 medium red bell peppers, thinly sliced
2 medium yellow bell pepper, thinly sliced
1 medium orange or green bell pepper, thinly sliced
1 ½ tablespoons hoisin sauce
Hot cooked couscous, if desired

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. 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. Makes 4 servings.

 

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