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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
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Veggie Stir Fry (Gluten Free)

Source: Marlisa Brown MS, RD, CDE, CDN Gluten-Free Hassle Free

Sautéed mushrooms, snap peas, onions and water chestnuts in a soy sauce, brown sugar and ginger sauce.

Rating:
Prep Time:	5 minutes
Cook Time:	8 minutes
Difficulty:	Easy

Nutrition Facts

Makes 4 servings
Amount Per Serving

Calories	126.0

Total Carbs	17.3 g

Dietary Fiber	3.9 g

Sugars	7.3 g

Total Fat	4.8 g

Saturated Fat	0.5 g

Unsaturated Fat	0.8 g

Potassium	341.8 mg

Protein	3.4 g

Sodium	438.4 mg

Dietary Exchanges 4.8 Fat, 2.0 Vegetables, 0.1 Other Carbs, 0.2 Starch,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

6.0
6 oz sugar snap peas 2.0
2 cup chopped bok choy 1.0
1 cup sliced carrots 1.0
1 cup fresh mushroom slices 4.0
4 each fresh green onions 1.0
1 each medium red bell peppers 1.0
1 each medium garlic cloves 0.5
0 1/2 cup sliced water chestnuts 0.25
0 1/4 cup low sodium vegetable broth 2.0
2 tbsp light soy sauce 1.0
1 tsp Cornstarch 1.0
1 tsp packed brown sugar 0.5
0 1/2 tsp fresh ginger root 0.25
0 1/4 tsp hot red pepper flakes 2.0
2 tsp canola oil

Directions

Whisk broth, soy sauce, cornstarch, brown sugar, ginger and red pepper together in a small bowl and set aside.
Heat oil in a large wok or skillet. Add vegetables - peas through red pepper.
Stir fry 1 to 4 minutes, until vegetables start to soften. Add garlic and water chestnuts and continue to cook for 1 minute
Add sauce and saute for 1 to 2 minutes until sauce thickens.