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Recipe tags: Asian, Quick, Stir-fry, Stove Top, Vegetarian

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Vegetables

Stir-Fry Vegetables

Recipe submitted by DaVita dietitian Joyce from Texas.

Portions: 10

Serving size: 3/4 cup per serving

Ingredients

• 1/4 cup canola oil
• 3-1/2 cups green pepper strips
• 3-1/2 cups red pepper strips
• 1-1/2 cups mushrooms, sliced
• 1 cup celery, sliced  
• 1/4 cup onion, chopped
• 1/2 clove garlic, crushed
• 1/2 teaspoon sugar
• 1/2 teaspoon dried oregano
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 teaspoon wine vinegar
• 1/2 green or hard-ripe tomato
• 1 cup canned sliced water chestnuts, drained

Preparation

1. In large skillet, heat oil. Add green pepper, red pepper, mushrooms, celery, onion, garlic, sugar, oregano, salt and pepper.
2. Stir-fry over medium-high heat until peppers are crisp tender.
3. Add vinegar, tomato and water chestnuts. Cook until heated thoroughly.

Nutrients per serving

Renal and renal diabetic food choices

• 1-1/2 vegetables, medium potassium
• 1 fat

Carbohydrate Choices:

• 1/2

Helpful hint

• One tablespoon of reduced sodium soy sauce can be used instead of the salt.

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