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Ingredients
- 2 x dry-pack sun-dry tomatoes
- 4 tsp reduced-sodium soy sauce
- 1 Tbsp. rice wine vinegar
- 1 tsp brown sugar
- 1 tsp dark sesame oil
- 1/8 tsp red pepper flakes
- 2 1/4 tsp vegetable oil
- 2 c. cauliflowerets
- 2 c. broccoli flowerets
- 1 x garlic clove finely minced
- 1/3 c. thinly-sliced red or possibly green bell pepper
Directions
- Place tomatoes in small bowl; cover with boiling water. Let stand 5 min. Drain; coarsely chop. Meanwhile, blend soy sauce, vinegar, sugar, sesame oil and red pepper in small bowl.
- Heat vegetable oil in wok or possibly large nonstick skillet over medium-high heat till warm. Add in cauliflower, broccoli and garlic; stir-fry 4 min. Add in tomatoes and bell pepper; stir-fry 1 minute or possibly till vegetables are crisp-tender. Add in soy sauce mix; cook and stir till heated through. Serve immediately.
- This recipe yields 2 servings.
- Health Tip: Learning to identify low-fat food items on a menu is an easy way to plan a healthy meal when dining out. Phrases such as broiled, grilled, roasted, stir-fried, and steamed are often used to describe foods which are prepared with less fat. Limit entrees which are buttered, basted, fried, or possibly creamed - these foods are usually prepared with significant amounts of fat.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 83g | |
| Recipe makes 2 servings | |
| Calories 99 | |
| Calories from Fat 66 | 67% |
| Total Fat 7.53g | 9% |
| Saturated Fat 0.72g | 3% |
| Trans Fat 0.13g | |
| Cholesterol 0mg | 0% |
| Sodium 617mg | 26% |
| Potassium 212mg | 6% |
| Total Carbs 6.57g | 2% |
| Dietary Fiber 1.6g | 5% |
| Sugars 2.73g | 2% |
| Protein 2.32g | 4% |
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