Japanese-Style Stir Fry

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.

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