Rachelle's Spicy Thai
Vegetables
Nutritional Information
| Calories |
97 |
| Total Fat |
4.4g |
| Sodium |
43mg |
| Protein |
2g |
| Cholesterol |
0mg |
| 2 |
teaspoons canola oil |
| 1 |
medium red onion -- chopped |
| 2-3 |
cloves garlic, minced |
| 1 |
red bell pepper, sliced |
| 1 |
cup broccoli florets and stalks, chopped |
| 1 |
jalapeno pepper, diced |
| 2 |
teaspoons ginger root, grated or minced |
| 2 |
teaspoons Angostura low sodium Worcestershire
Sauce |
| 2 |
Tablespoons Chef Pascal's Orange, Ginger
and Coconut Sauce |
| 1/4 |
cup cilantro, chopped |
Wash and prepare all ingrediets. Heat the oil in a small
wok or skillet. Saute onions for a few minutes then add
the garlic and broccoli and saute for another minute or
two. Add bell pepper to the mix and continue cooking for
another minute. Add jalapenos, ginger root, the Worcestershir
sauce, and the Cef Pascal sauce and stir in gently. Add
the cilantro at the end of the cooking and remove from the
heat.
Makes 3 servings.
Note: Serve over rice and garnish the dish with orange wedges
for a colorful and flavorful meal.
Note: The Angostura low sodium Worcestershire Sauce is a
great replacement for soy sauce in a stir-fry dish.
|
