Weight Watchers Vegetable Stir-Fry recipe
8 ounces mushrooms, sliced
3 cups broccoli florets, halved if large
2 garlic cloves, minced
3 celery ribs (or bell pepper), thinly sliced
1 tablespoon canola oil
1 cup chicken broth
2 tablespoons soy sauce
1 tablespoon cornstarch, mixed with water to form a paste
1/2 teaspoon ground ginger
black pepper, to taste
1. Soak the broccoli in water; heat the canola oil in large wok or frying pan and steam the wet broccoli, covered, for about 4-5 minutes.
2. Add the mushrooms, garlic, celery or bell pepper, soy sauce and ginger. Saute, uncovered, for about 5 more minutes (depending on how crunchy you want the vegetables).
3. Add the chicken broth and pepper to taste, and bring to a boil. Stir in the cornstarch paste and simmer for about 1 minute.
4. Serving suggestion: serve over rice, with chow mein noodles and soy sauce.
Nutritional information for one serving:
WW points: 2
Calories from fat: 38
Total fat: 4.3g
Total carbs: 8.8g
Dietary fiber: 1.2g
Photo credit: Derf
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