Three Vegetable Stir-Fry
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INGREDIENTS
- 1/4 c Broth
- 1 lb Carrots
- 2 Zucchini
- 4 Scallions
- 1 ts Tarragon
- Black pepper
- Salt
- 1 Green bell pepper
INSTRUCTIONS
In non-stick frying pan heat broth until very hot. Add carrots, zucchini, scallions & bell pepper. Add tarragon. Stir fry a few minutes until carrots are tender-crisp. Season with salt & pepper to serve. Approximately 6-8 minutes. Per serving (excluding unknown items): 254 Calories; 1g Fat (5% calories from fat); 9g Protein; 58g Carbohydrate; 0mg Cholesterol; 163mg Sodium By Patty
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (1080g) | ||
| Recipe Makes: 1 servings | ||
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| Calories: 295 | ||
| Calories from Fat: 21 (7%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 2.3g | 3 % | |
| Saturated Fat 0.4g | 2 % | |
| Monounsaturated Fat 0.2g | ||
| Polyunsanturated Fat 1g | ||
| Cholesterol 0mg | 0 % | |
| Sodium 550.7mg | 19 % | |
| Potassium 2862.5mg | 75 % | |
| Total Carbohydrate 66.8g | 20 % | |
| Dietary Fiber 20.6g | 82 % | |
| Sugars, other 46.2g | ||
| Protein 11.4g | 16 % | |
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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. |
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Calories per serving: 295
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