Veggie Stir Fry

Veggie Stir Fry
Serve as either a side dish or serve as a main entree served over rice or noodles.

Servings: 4

• 1/4 cup honey
• 1/4 cup prepared stir fry sauce
• 1/4 teaspoon crushed red pepper flakes (1/4 to 1/2 teaspoon)
• 4 teaspoons vegetable oil or olive oil
• 2 cups small broccoli florets
• 2 cups small mushrooms
• 1 small onion, cut into wedges and separated into 1-inch strips
• 1 medium carrot, cut diagonally into 1/3 inch slices

Combine honey, stir-fry sauce and pepper flakes in small bowl; set aside. In wok or large skillet, heat oil over medium-high heat; add vegetables and toss while cooking, about 2-3 minutes. Add honey sauce, stir until all vegetables are glazed and sauce is bubbly hot, about 1 minute.

COOKS NOTE: Other vegetables like bell pepper, portabello mushrooms, water chesnuts, bamboo shoots and snow peas may be substituted or added.

Per Serving: 157 Calories; 5g Fat (25.6% calories from fat); 1g Saturated Fat; 3g Protein; 28g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 549mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 1 Fat; 1 Other Carbohydrates.