Vegetable Stir-Fry
I was really happy with this recipe! Tyler said he thinks he’d like it more without the ginger, but my taste buds said it was fine 
You could change this recipe up with many different kinds of vegetables. I couldn’t find shiitake mushrooms (our store NEVER has them) so I used cremeni instead.
Vegetable Stir-Fry (from Weight Watchers)
Ingredients:
3 T reduced-sodium soy sauce
1 T rice vinegar
1 T canola oil
1 red bell pepper, seeded and diced (I used a mix of frozen peppers)
1/4 lb fresh shitake mushrooms, stemmed and sliced
2 t grated peeled fresh ginger
2 1/2 cups cold cooked brown rice
1/3 cup thinly sliced green onions
1 cup frozen peas, thawed (I left these out because I HATE peas)
1/4 t crushed red pepper
Directions:
Combine the soy sauce and vinegar in a small bowl, set aside. Heat the oil in a large nonstick skillet or wok set over high heat until a drop of water sizzles in it. Add the bell pepper, mushrooms, and ginger; stir-fry until softened, about 3 minutes. Add the rice, stirring well to break up any clumps; stir-fry until heated through, 3-4 minutes. Sprinkle the soy sauce mixture over the rice. Add the green onions and crushed red pepper, stir-fry 1 minute. Serve at once.
1 serving =2/3 cup stir fry.
WW points per serving=3
Source: Adapted from Weight Watchers All-Time Favorites: Over 200 Best-Ever Recipes from the Weight Watchers Test Kitchens, Wiley Publishing, 2008.
3 comments February 23, 2008
