Weight Watchers Stir Fried Chinese Vegetables Recipes

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WEIGHT WATCHERS STIR FRIED CHINESE VEGETABLES

This homemade version of the Chinese restaurant classic, Buddha's Delight, is a nutrient powerhouse. Serve it over brown rice (3/4 cup cooked brown rice = 3 points) and you'll boost the fiber content. If you're really hungry, have 2 servings (only 1 point per serving) over brown rice = 5 total points and soooooo good! I've had this 3 times this week! Mix things up, if you like a little heat, sprinkle some red pepper flakes in the sauce before cooking; add chopped onion if you like, etc. I omitted the ginger, only because of personal preference.

Provided by xpnsve

Categories     Greens

Time 12m

Yield 4 serving(s)

Number Of Ingredients 10



Weight Watchers Stir Fried Chinese Vegetables image

Steps:

  • In a small bowl, combine the broth, soy sauce, garlic and ginger.
  • In a large nonstick skillet (wok works well too), heat the oil. Stir fry the bok choy and bell pepper for 3 minutes; add the broth mixture, snow peas and carrot. Reduce heat and cook, stirring frequently, until the vegetables are tender-crisp and sauce thickens, about 3 minutes.
  • Stir in the bamboo shoots and water chestnuts, cook, stirring frequently until heated through, about 1 minute.

Nutrition Facts : Calories 41.5, Fat 0.4, SaturatedFat 0.1, Sodium 211.6, Carbohydrate 7.7, Fiber 2.3, Sugar 3.6, Protein 2.5

1/4 cup chicken broth
1 tablespoon reduced sodium soy sauce
2 garlic cloves (minced, I use 3-4, but I LOVE garlic!!)
1 1/2 teaspoons fresh ginger (peeled and minced)
2 cups bok choy (chopped)
1 red bell pepper (seeded and cut into 1-inch squares)
1 cup snow peas
1/2 carrot (thinly sliced)
1/4 cup sliced bamboo shoot (canned, drained)
1/4 cup sliced water chestnuts (canned, drained)

STIR-FRIED CHINESE VEGETABLES

Chinese food is a favorite of mine. This is a lighter version using reduced sodium soy sauce, so is better for you (or at least for my Blood Pressure.)

Provided by Trisha W

Categories     Vegetable

Time 20m

Yield 4 serving(s)

Number Of Ingredients 11



Stir-fried Chinese Vegetables image

Steps:

  • Combine the first 4 ingredients in a small bowl and set aside.
  • Heat the oil in a large non-stick skillet, then add the cabbage and bell pepper stir frying 3 minutes.
  • Next stir in the broth mixture, snow peas and carrots, reducing the heat, and cook another 3 minutes, stirring often, until the vegetables are tender crisp and sauce is thickened.
  • Add the last two items, cooking about 1 more minute, stirring frequently, until heated through.

Nutrition Facts : Calories 62.6, Fat 2.6, SaturatedFat 0.4, Sodium 232.9, Carbohydrate 8.4, Fiber 2.5, Sugar 3.9, Protein 2.6

1/4 cup chicken broth
1 tablespoon reduced sodium soy sauce
2 cloves garlic, minced
1 1/2 teaspoons grated fresh gingerroot
2 teaspoons vegetable oil
2 cups chopped bok choy
1 red bell pepper, cut into 1 " squares
1 cup snow peas, ends and strings removed
1/2 cup thinnly sliced carrot, diagonally cut
1/4 cup canned sliced bamboo shoot, drained
1/4 cup canned sliced water chestnuts, drained

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