Try this Broccoli Stir-Fry recipe, or contribute your own.
Suggest a better descriptionBring rice and water to a boil in a large saucepan. Reduce heat, cover and simmer 25 minutes, or until water is absorbed. Keep covered and set aside. Meanwhile, peel broccoli stems and cut into thin, 2 inch sticks. Chop broccoli tops. Heat oil in a large nonstick skillet over medium heat. Add the onion and cook, stirring frequently, until onion is translucent, about 3-4 minutes. Add carrot and garlic and cook, stirring 2-3 minutes, or just until carrots are crisp tender. Add bell pepper and broccoli, teriyaki sauce, orange juice and cayenne and stir to combine. Cover and simmer 4-5 minutes or just until vegetables are frim-tender. Stir in cashews. Serve over rice. NOTES : From "The No Tofu Cookbook" Recipe by: Susan Sassaman Claessens
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Serving Size: 1 Serving (227g) | ||
Recipe Makes: 4 servings | ||
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Calories: 405 | ||
Calories from Fat: 67 (17%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.5g | 10 % | |
Saturated Fat 1.4g | 7 % | |
Monounsaturated Fat 4.5g | ||
Polyunsanturated Fat 1.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 351.8mg | 12 % | |
Potassium 210.5mg | 6 % | |
Total Carbohydrate 75.2g | 22 % | |
Dietary Fiber 0.9g | 3 % | |
Sugars, other 74.4g | ||
Protein 8.3g | 12 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 405
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