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Japanese Stir-fry Vegetables
Makes 4 Servings
*2 tsp. canola oil
*3/4 cup snow peas
*1/4 cup sliced red onion
*1/4 cup thinly sliced red and yellow bell peppers, mixed
*1/4 cup stemmed and sliced shiitake mushrooms
*1/2 cup broccoli florets
*1 cup shredded Napa cabbage
*1/2 cup Canyon Ranch Mongolian BBQ Sauce
1Heat wok until hot and add oil. Add vegetables and cook for 30 seconds to 1 minute until vegetables are crisp, but tender.
2Add Mongolian BBQ Sauce and toss to coat vegetables.
  • The range of brilliant colors of vegetables in this recipe is a sure sign that every serving is packed with a wide variety of beneficial phyto-nutrients. The compounds that give fruits and vegetables their color also fight disease and slow aging.
  • EACH 1/2 CUP SERVING CONTAINS APPROXIMATELY: 65 calories, 8 gm. carbohydrate, 2 gm. fat, 0 mg. cholesterol, 2 gm. protein, 275 mg. sodium, 2 gm. fiber

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