Directions:
- Heat oil in a wok or large nonstick skillet over medium-high heat; add garlic and stir-fry 1 minute. Add sugar snap peas, carrots and scallions; stir-fry 3 minutes, stirring constantly.
- Add soy sauce and cook until vegetables are crisp-tender, about 1 minute. Remove from heat and stir in cilantro. Yields about 1/2 cup per serving.
- This colorful blend of vegetables gets traditional Asian flavor from sesame oil and soy sauce. Toss in a can of baby corn and water chestnuts for added texture and flavor (the addition of 1 cup of each changes the recipe to a POINTS value of 2 per serving).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 299.82 Kcal (1255 kJ) | ||
| Calories from fat | 81.59 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.07g | 14% | |
|---|---|---|---|
| Sodium | 1695.64mg | 71% | |
| Potassium | 1378.66mg | 29% | |
| Total Carbs | 45.52g | 15% | |
| Sugars | 23.47g | 94% | |
| Dietary Fiber | 13.72g | 55% | |
| Protein | 11.23g | 22% | |
| Vitamin C | 141.4mg | 236% | |
| Vitamin A | 7.3mg | 243% | |
| Iron | 441mg | 2450% | |
| Calcium | 203.1mg | 20% | |
| Amount Per 100 g | |||
| Calories | 37.4 Kcal (157 kJ) | ||
| Calories from fat | 10.18 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.13g | 14% | |
|---|---|---|---|
| Sodium | 211.51mg | 71% | |
| Potassium | 171.97mg | 29% | |
| Total Carbs | 5.68g | 15% | |
| Sugars | 2.93g | 94% | |
| Dietary Fiber | 1.71g | 55% | |
| Protein | 1.4g | 22% | |
| Vitamin C | 17.6mg | 236% | |
| Vitamin A | 0.9mg | 243% | |
| Iron | 55mg | 2450% | |
| Calcium | 25.3mg | 20% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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