Stir-fries are usually very low in Weight Watcher’s points and this recipe use to have 0 points per serving. I am sure it is now 1 or even 2 points per 3/4 cup serving but still that is very low for a nutritional side dish. For another good vegetable stir-fry see Spicy Stir Fry Veggies.
Japanese-Style Stir Fry
- 1 tbsp. fresh gingerroot, minced (or the powdered form to taste)
- 1 large garlic clove, minced
- 1/2 tbsp. sugar
- 1 tbsp. sweet sherry (you can also use Mirin)
- 1 tbsp. rice vinegar (do not use the seasoned variety)
- 1 tbsp. low-sodium soy sauce
- 2 sprays cooking spray, canola preferably
- 1 tsp. sesame oil
- 4 cups broccoli florets
- 3 medium carrots, julienned
- 1 medium red pepper, cut into chunks
Combine the ginger, garlic, sugar, sherry, vinegar and soy sauce; set aside.
Generously coat a large non-stick skillet with cooking spray and place over medium heat, heating the 1 tsp. of sesame oil. Sometimes I use my microwave to steam the broccoli and carrots first, set aside and add the last minute of cooking. Or you could stir-fry the broccoli and carrots for 5-7 minutes. Then add the red pepper and stir-fry for up to 3 minutes more. Add the sauce ingredients and heat through.
I recently had this for lunch, no rice or pasta, and it was very refreshing and light. I never get tired of these vegetables.