Easy Stir-Fry Recipes

Easy Stir-Fry Recipes - How Foods Fight Cancer

MAKES 4 SERVINGS

Dinner was never so easy! While not considered gourmet, frozen vegetables are often as nutrient
rich as fresh vegetables, and sometimes even more so, because they are frozen at their peak
of freshness.

1 bag (16 ounces) frozen stir-fry vegetables
11⁄2 cups cooked or canned beans (your favorite kind), rinsed and drained
1⁄4 cup low-fat stir-fry sauce
2 cups cooked Couscous, Brown Rice, or other whole grain, kept hot


1. Cook and stir the vegetables in a nonstick pan over medium-high heat
with 2 to 3 tablespoons of water as needed. Once the vegetables have
thawed but are not completely cooked, add the beans and sauce.
Cook and stir over medium heat until the vegetables are tender-crisp.

2. Serve over the hot couscous or cooked grain of your choice.

3. Stored in a covered container in the refrigerator, leftover Easy Stir-
Fry will keep for up to 3 days.


PER SERVING: 299 calories; 1.5 g fat; 0.3 g saturated fat; 4.6% calories from fat; 0 mg cholesterol;
14.4 g protein; 57.1 g carbohydrate; 4.9 g sugar; 10.9 g fiber; 1067 mg sodium; 103 mg calcium;
4.2 mg iron; 3.5 mg vitamin C; 2291 mcg beta-carotene; 1.3 mg vitamin E