Weight Watchers Healthy Vegetable Stir-Fry Recipe
Weight Watchers Healthy Vegetable Stir-Fry Recipe. This easy Asian meal is easy to make and tastes great! A great go-to dinner when you have vegetables, but don’t know what to do with them.
Looking for a healthy and tasty way to cook your vegetables? Try this easy vegetable stir-fry recipe! The combination of fresh vegetables and flavorful seasonings makes for a delicious and satisfying dish. Plus, it’s quick and easy to prepare, so you can have dinner on the table in no time.
This dish is made with broccoli, dry sherry, vegetable broth, soy sauce, cornstarch, vegetable oil, ginger, red pepper flakes, carrots, asparagus, water chestnuts, and shiitake mushrooms.
There are many benefits to eating vegetables. They’re packed with nutrients, they’re low in calories, and they can help you to feel fuller longer. Plus, vegetables are a great way to get your daily dose of antioxidants and other essential vitamins and minerals.
Break out the wok and cook up this healthy Chinese dinner!
Weight Watchers Points
MyWW Points: 3 Green Plan,
3 WW Smart Points.
Related Recipes
Weight Watchers Ginger Vegetable Stir-Fry
Weight Watchers Vegetable Stir-Fry
Weight Watchers Asian Recipes
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Love wine? Check out this cute wine glass. The Points Glass Stemless Wine Glass. 3 Points, 5 Points, Who Cares
Fun but practical! The measurements are at 4 ounces, 7 ounces, and 10 ounces.
What to serve with
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Weight Watchers Microwave Fried Rice
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If you like dark chocolate, you will love this dessert!
- Don’t have a Wok? This is the one we use, and recommend:
Carbon Steel Wok for Electric, Induction and Gas Stoves
(Lid, Spatula and User Guide Video Included)
Need to make more or fewer servings?
On Desktop, hover over “Servings” # and move the slider to desired number of servings.
Weight Watchers Healthy Vegetable Stir-Fry
Ingredients
- 5 cups small broccoli florets trimmed, cut to 2-inch pieces
- 2 tbsp dry sherry
- 2 tbsp vegetable broth
- 1 tbsp reduced-sodium soy sauce
- 1 tsp cornstarch
- 4 tsp vegetable oil
- 1 tbsp minced ginger
- ¼ tsp red pepper flakes
- 1 cup fresh carrots sliced thin
- ½ cup fresh asparagus sliced thin
- ½ cup fresh water chestnut peeled and cut to ¼ inch thick slices
- 6 medium fresh shiitake mushroom stems removed caps halved
- ½ tsp salt
Instructions
- In a medium sized saucepan, add 3 cups of water. place over high heat, and bring to a boil.
- In boiling water, add broccoli, stir and cook for approximately 1 minute, or until the broccoli turns bright green,
- Using a colander, drain water off of broccoli, then rinse using cold water. Shake broccoli in the colander to remove the excess water. Set aside for later.
- In a small mixing bowl, add dry sherry, vegetable broth, soy sauce, and corn starch. Whisk to combine
- Heat a wok or skillet over high heat.
- When hot, add vegetable oil by drizzling in around the bottom of the wok.
- Add minced ginger and red pepper flakes, then stir fry for approximately 10 seconds, or until fragrant.
- Add broccoli, asparagus, carrots, water chestnut, shiitake mushrooms, and stir-fry for approximately 1 minute
- Season with salt.
- Stir the sauce mixture, and drizzle over the stir fry mixture, and stir fry approximately 1 minute, or until the vegetables are coated in sauce, and tender but crisp.
Notes
Nutrition
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