Healthy Recipes > Low Cholesterol >
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| Chinese Style Vegetables
1 tablespoon of vegetable oil
2 cups of cauliflower florets
2 cups of broccoli florets
4 medium carrots, sliced
1/2 cup of chicken stock
1/4 pound of snow peas
1 teaspoon of minced garlic
2 tablespoons of minced fresh gingerroot
4 cups of chopped red or green cabbage or bok choy
1 teaspoon of low sodium soy sauce
In a wok or large nonstick skillet, heat oil over medium heat. Add cauliflower, broccoli, and carrots, stir fry for 3 minutes. Add chicken stock, cover and steam for 2 minutes. Add snow peas, stir fry for 1 minutes. Add garlic, gingerroot, and cabbage, stir fry for 1 minute. Stir in soy sauce.
Per serving 71 calories, 3 g fat, o mg cholesterol 3 g protein 10 g carbohydrate |
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