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Old 02-10-2010, 07:32 AM   #77
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ladyinweighting's Avatar
Join Date: Jul 2005
Location: Bucks County, PA
Posts: 3,679

S/C/G: 185/145/145

Height: 5'1"


Snap Pea Stir-Fry


1.25 cups water, divided
1 tbs minced ginger
0.5 cups couscous
2 tbs cornstarch
2 garlic cloves, minced
1 tbs soy sauce
1 tsp sesame oil
1 tsp rice wine vinegar
0.5 tsp dry mustard
0.25 tsp red-pepper flakes
1 tsp peanut oil
1 small head broccoli, cut into florets
8 ounces snap peas
1 sweet red pepper, cut into 1 inch pieces
1 yellow pepper, cut into 1 inch pieces
1 zucchini, cut into 1 inch pieces
1 cup drained canned corn

Boil 0.75 cups of the water and add the ginger. Add the couscous, cover, and remove from heat. Set aside for 5 minutes, or until the couscous is soft.

Dissolve the cornstarch in the remaining 0.5 cups water. Add the garlic, soy sauce, sesame oil, vinegar, mustard and pepper flakes. Set aside.

Warm the peanut oil in a LARGE fry pan or big pot. Add the broccoli snap peas, red and yellow peppers, and zucchini. Stir-fry for 4 minutes. Ad the cornstarch mixture and corn, stir-fry for 2-3 minutes, or until the liquid thickens slightly. Serve with the couscous.

Serves 4 (NOTE: for me, this made more like 6-8 servings)

Each serving =
225 calories
7 g fat
40 g carbs
5 g fiber
125 mg sodium
7.5 g protein

Last edited by ladyinweighting; 02-10-2010 at 09:08 AM.
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