Asian-Style Vegetable Stirfry

Yields: 2 servings | 4.5 points per serving

My rating:

This stirfry is FABULOUS!! I love to use either a Spicy Szechuan sauce or a Coconut Curry sauce... Mixed with the honey, any flavor you choose will be sooooo flavorful. Enjoy!

Ingredients:

Fat-free cooking spray
1/4 cup honey
1/4 cup store-bought stirfry sauce (flavor of your choice) *
1/4 teaspoon crushed red pepper flakes or cayenne pepper
2 cups small broccoli florets
2 cups small mushrooms (I love to use sliced shiitaki mushrooms)
1 small onion, cut into wedges and separated into 1-inch strips
1 medium carrot, cut diagonally into 1/3 inch slices

* I have tried and loved the following sauces with this recipe:

- House of Tsang Spicy Szechuan sauce. For 1 Tb it is: 25 calories, 1 g. fat, 0 g. fiber
- Starport Foods Coconut Curry sauce. For 1 Tb it is: 10 calories, 0 g. fat, 0 g. fiber

Optional:

Add 3 oz cooked shrimp (about 28 small shrimp) -- This adds 1 point per serving
Prepare 1/2 cup (dry) white or brown rice -- This yields 1.5 cups cooked (2 servings) (3/4 cup per serving) and adds 3 points per serving.

Directions:

Prepare rice, if you are using any. (This adds extra points.)

Combine honey, stir-fry sauce and pepper flakes in small bowl; set aside.

Spray wok or large skillet with cooking spray. Add vegetables and toss while cooking, about 3-5 minutes. Add honey sauce and stir until all vegetables are glazed and sauce is bubbly hot, about 1 minute. (I like to sautee mine covered for an extra 5 minutes too, til carrots are tender but not mushy.)

Serve as a vegetable side-dish or over steamed rice or noodles for a main-course.

Yields: 2 (1.5 cup) main-course servings (4.5 points per serving, not including any shrimp or rice)

Nutritional Info: (Per serving, without shrimp or rice) 258 calories, 2.6 g. fat, 4.85 g. fiber (4.5 points per serving)

Nutritional Info for Shrimp:
(1.5 oz) of cooked shrimp (about 14 small shrimp): 40 calories, 0 g. fat, 0 g. fiber (1 point)

Nutritional Info for Rice:
1 serving of rice (1/4 cup dry or 3/4 cups cooked): 150 calories, 0 g. fat, 0 g. fiber (3 points)

Source: Originally from WW Recipe Review Board but I tweaked it a bit.