INGREDIENTS
- 1 teaspoon cornstarch
- 2 tablespoons water
- 1 tablespoon soy sauce
- 2 tablespoons olive oil
- 3 tablespoons coconut oil
- 1 carrot, sliced
- 1 red bell pepper, chopped
- 1 zucchini, sliced
- 2/3 cup fresh corn kernels
- 1 clove crushed garlic
- 4 green onions, sliced
- 1 1/3 cups bean sprouts
DIRECTIONS
- Whisk together the cornstarch and water in a small bowl. Mix in the soy sauce and olive oil, and set aside.
- Heat the vegetable oil in a skillet or wok over medium-high heat. Saute the carrot, pepper, and zucchini in oil for about 5 minutes. Stir in the corn, garlic, green onions, and bean sprouts. Pour in the soy sauce mixture. Cook and stir for about 5 minutes, or until vegetables are tender but crisp. Serve immediately.
Nutritional Information
Veggie Stir-Fry
Servings Per Recipe: 4
Amount Per Serving
Calories: 212
- Total Fat: 17.6g
- Cholesterol: 0mg
- Sodium: 244mg
- Total Carbs: 13.4g
- Dietary Fiber: 3.2g
- Protein: 3g
