Szechuan Vegetable Stir-Fry

Filed under: Low-carb Recipes — Tags: — @ August 26, 2005

Asian is one of our favorite types of cuisine, but with the focus often on noodels and rice it can be hard to have on a low-carb diet. That’s where this great recipe for veggie stir-fry comes in. There are a lot of ingredients, but that gives it several layers of flavor that will have you keep coming back. With 8-net carbs per serving it’s not fit for initiation, but it is acceptable for most dieters.

Read on for the recipe.


* 3 tablespoons canola oil
* 1 red bell pepper, julienned
* 1 green bell pepper, julienned
* 1 yellow bell pepper, julienned
* 1/2 cup red onion, julienned
* 1 cup thickly cut yellow squash (half-moon slices)
* 1 cup thickly cut zucchini (half-moon slices)
* 1 baby eggplant, cut into chunks
* 1 clove garlic, minced
* 1 to 2 tablespoons peeled and minced ginger
* 1/4 cup sesame oil
* 1/2 cup teriyaki sauce (average 2 grams sugar per serving)
* 1/2 cup canned straw mushrooms
* 3 cups sliced bok choy
* 2 cups fresh bean sprouts
* 1/3 cup sliced bamboo shoots
* 1 teaspoon garlic powder
* 1/2 teaspoon fresh ground black pepper
* 1/2 teaspoon kosher salt
* 1/8 teaspoon cayenne pepper, optional
* 1/2 cup snow peas
* 1/2 cup kimchee, optional, for garnish (spicy hot Chinese marinated cabbage)

For preparation instructions, visit the Food Network.

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