Pepper-Carrot-Water Chestnut Stir-fry

posted by Christine Gable on Monday, Dec 21, 2009
posted by Christine Gable
Prep Time: 6 minutes
Cook Time: 13 minutes

Description

Use whatever veggies you have on hand, from broccoli and red peppers to snow peas to boost the starting-point veggies of this recipe. Serve atop already-cooked or quick-cooking rice (start it when you begin chopping the veggies), or toss in leftover chicken or tofu to up the protein quotient of this quick meal.

Ingredients

  • 1 onion - medium
  • 1 green pepper
  • 2 carrots
  • 1 can 8-oz. water chestnuts
  • 1 can 8-oz. baby corn
  • 1 tablespoon olive oil (light)
  • 1 teaspoon soy sauce
  • 1 tablespoon sesame seeds (optional) - for crunchy topping

Goes Well With

rice, chicken, beef, fried tofu, peanut sauce

Calories per Serving

346

Directions

  1. First, slice the onion, green pepper and carrots thinly. Open the cans of water chestnuts and baby corn, drain the liquid and set near the stove.
  2. Time to cook: Heat olive oil over medium heat in large heavy skillet. Add onion and green pepper and sauté for 2-3 minutes. Add carrots and sauté about 5 more minutes. Add water chestnuts and corn (add any additional protein now) and heat through, about 5 more minutes.
  3. Sprinkle with soy sauce and sesame seeds, and serve.

Makes

Please note: some serving size selections may result in uncommon measurements.

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