Japanese Stir-fry VegetablesMakes 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|
|1||Heat wok until hot and add oil. Add vegetables and cook for 30 seconds to 1 minute until vegetables are crisp, but tender.|
|2||Add 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
Canyon Ranch Chefs, Tucson, Arizona and Lenox, Massachusetts.
These great recipes and more are available in the Canyon Ranch Cooks cookbook.
For more information on the Canyon Ranch Health Resorts visit their site at www.canyonranch.com