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chinese Vegetable Stir-fry makes 4 To 6 Servings. sweet 'n Sour Sauce
3/4 Cup Pineapple Juice
1 Tablespoon Granulated Sugar
1 Tablespoon Lemon Juice
1 1/2 Teaspoons Cornstarch
1 Teaspoon Light Soy Sauce stir-fry Vegetables
4 Teaspoons Vegetable Oil
1 Cup Broccoli Florets
1 Cup Sliced Carrot
1 Cup Cauliflower Florets
1 Cup Sliced Celery
1 Cup Chunked Red Bell Pepper
1 Cup Sugar Peas, Stems Removed combine The Ingredients For The Sweet 'n Sour Sauce In A Mixing Bowl. Heat Oil In A Skillet Over Medium High Heat. Add Broccoli, Carrots, Cauliflower, And Celery, Cook For 2 Minutes. Add Bell Pepper And Sugar Peas, Cook For 2 Minutes. Add Sweet 'n Sour Sauce, Bring To A Boil And Cook For 1 Minute, Covered. Serve Vegetables While Hot. nutritional Analysis Per Serving: 132 Calories, 2 G Protein, 4 G Fat (1 Saturated), 20 G Carbohydrate, 99 Mg Sodium, No Cholesterol |
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