≡ Menu

Easy Stir-Fry

1 bag (16 ounces) frozen
stir-fry vegetables
1 1/2 cups cooked or canned
beans (your favorite kind),
rinsed and drained
1/4 cup low-fat stir-fry
sauce
2 cups cooked Couscous
(page 163), Brown Rice
(page 159), or other whole
grain kept hot


1. Cook and stir the vegetables in a nonstick pan over medium-high heat
with 2 to 3 tablespoons of water as needed. Once the vegetables have
thawed but are not completely cooked, add the beans and sauce.
Cook and stir over medium heat until the vegetables are tender-crisp.
2. Serve over the hot couscous or cooked grain of your choice.
3. Stored in a covered container in the refrigerator, leftover Easy Stir-
Fry will keep for up to 3 days.

PER SERVING: 299 calories; 1.5 g fat; 0.3 g saturated fat; 4.6% calories from fat; 0 mg cholesterol;
14.4 g protein; 57.1 g carbohydrate; 4.9 g sugar; 10.9 g fiber; 1067 mg sodium; 103 mg calcium;
4.2 mg iron; 3.5 mg vitamin C; 2291 mcg beta-carotene; 1.3 mg vitamin E

This recipe is from the cookbook on the Cancer Project website.

Commenting Policy STOP & READ: I appreciate and read all comments, even though I do not always have the time to respond to each one. Your comments are extremely important to me, so keep them coming. Please, do not use just keywords in “Name” field; you MUST leave a real name, if you want to see your comment approved. Thinking of dropping your link spam? Save the effort: your comment will NEVER show up on this blog.
Your email address will not be published.

{ 0 comments… add one }

Leave a Comment

CommentLuv badge