Great as vegetarian, or with chicken.
1. Sauce
Blend the vinegar, orange juice, shallots, lemon juice, cornstarch, Worcestershire sauce, honey, and garlic together to create the sauce.
2. Heat oil in wok over med-high heat until hot. Add onions, stir fry one min.
3. Add carrot & bell peppers, stir fry 1 min.
4. Add broccoli. Cover & cook 2 min.
5. Add sauce & bean sprouts. Bring to a boil and cook uncovered 30 seconds, stirring constantly.
Option: double sauce, and cook 1 chicken in it as a marinade. Add to stir fry just before serving.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (198g) | ||
Recipe Makes: 3 Servings | ||
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Calories: 124 | ||
Calories from Fat: 15 (12%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.7g | 2 % | |
Saturated Fat 0.9g | 4 % | |
Monounsaturated Fat 0.4g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 3.4mg | 1 % | |
Sodium 85.9mg | 3 % | |
Potassium 539.5mg | 14 % | |
Total Carbohydrate 25.4g | 7 % | |
Dietary Fiber 3.1g | 12 % | |
Sugars, other 22.3g | ||
Protein 4.2g | 6 % | |
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: 124
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