Broccoflower stir-fry

Yield: 8 servings

Measure Ingredient
2 tablespoons Olive oil
2 tablespoons Gingerroot; peeled, chopped
2 tablespoons Shallots; peeled, chopped
1 teaspoon Garlic; minced
½ Bell pepper, red; seeded, chopped
½ Bell pepper, yellow; seeded, chopped
1 large Broccoflower bunch; cut into bite-sized florets
2 tablespoons Worcestershire sauce
Ground pepper

In wok over medium high heat or electric skillet set at 350 degrees, heat oil. Add gingerroot, shallots and garlic. Cook 2 to 3 minutes, or until gingerroot and shallots are tender-crisp, stirring constantly. Add peppers; stir-fry 1 minute. Add broccoflower florets; stir-fry 3 to 5 minutes, or until florets are tender.

Season with Worcestershire sauce and pepper.

Per serving: about 45 cal, 2½ g pro, 7 g carb, 1⅖ g fat, 25% of cal from fat, 0 mg chol, 17 mg sod From Low-Fat Meals (Woman's Day) Vol III, No. 5

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