In small bowl, combine honey, stir fry sauce and crushed red pepper flakes; set aside. In wok or large skillet, heat oil over medium-high heat; add vegetables and toss while cooking, about 2-3 minutes. Add honey sauce, stir until all vegetables are glazed and sauce is bubbly hot, about 1 minute. Serve as a vegetable side dish or over steamed rice or noodles for a main dish. Makes 4 servings. Prep: 10 minutes/Cook 5 minutes Nutrients Per Serving: 168 calories, 4.9 g fat (24% calories from fat), 0 mg cholesterol, 2.6 g protein, 31 g carbohydrates, 3 g dietary fiber, 74 mg sodium. NOTES: Recipes follow American Heart Associations Recommended Dietary Guidelines Nutrition Analysis: Nutritionist IV Diet Analysis, (c) 1995 www.honey.com, your source for honey information and recipes 98Mar06 >from Pat Hanneman (Kitpath) and McBuster 98Mar Recipe by: Honey Commission VEG Mar98 Posted to MC-Recipe Digest by KitPATh
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|Serving Size: 1 Serving (58g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 42 (48%)|
|Amt Per Serving||% DV|
|Total Fat 4.7g||6 %|
|Saturated Fat 0.8g||4 %|
|Monounsaturated Fat 2.1g|
|Polyunsanturated Fat 1.5g|
|Cholesterol 0mg||0 %|
|Sodium 14.6mg||1 %|
|Potassium 141.3mg||4 %|
|Total Carbohydrate 11.6g||3 %|
|Dietary Fiber 1.1g||5 %|
|Sugars, other 10.4g|
|Protein 1.2g||2 %|
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Calories per serving: 87
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