lunch•vegetable•dinner•main dish
Chinese Vegetable Stir Fry
For Gastroesophageal Reflux Disease Gerd
Low Fat
220 kcal
4 gfat
41 gcarbs
5 gprotein
Nutrition Notes
Low Fat *
Recipe fits low-fat criteria with healthy vegetables and minimal oil. Use a low-fat broth alternativ...
For Esophageal Reflux Gerd *
This recipe is suitable for GERD as it avoids common triggers like high fat, citrus, and tomato, but...
* Gluten is an early-stage product and can make mistakes. Verify its outputs.
Ingredients
- 1 tablespoon canola oil
- 1 1/2 cups broccoli florets
- 1 tablespoon water
- 3/4 cup julienned carrot
- 1 1/2 cups snow peas, ends trimmed
- 6 fresh shiitake mushrooms, slivered
- 1/2 cup sliced water chestnuts, drained
- 1 clove garlic, minced
- 1/2 teaspoon minced fresh ginger
- 3 tablespoons reduced sodium soy sauce
- 3 tablespoons chicken broth
- 1 teaspoon cornstarch
- 2 cups hot cooked rice
Preparation
- 1
Step 1
Make 2 cups of rice as instructed on package and keep hot. - 2
Step 2
Heat wok over medium heat and add the oil, increase to medium-high heat. - 3
Step 3
Add the broccoli and water, stir-fry for 1 minute or until broccoli is bright green. - 4
Step 4
Add carrots, snow peas, mushrooms, water chestnuts, garlic and ginger; stir-fry for 1 to 2 minutes or until tender crisp. - 5
Step 5
In small bowl, combine the soy sauce, broth and cornstarch; mix well to dissolve. - 6
Step 6
Add to wok and stir-fry for about 1 minute. - 7
Step 7
Serve over rice. Bon appetit!
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