PCOS Vegetarian Chinese Recipes: Lunch - Chinese Veggie Stir-Fry
Nutrition per Serving
350
Calories
12g
Protein
50g
Carbs
10g
Fat
Grocery list: broccoli, bell peppers, carrots, low-sodium soy sauce, sesame oil, garlic, ginger, brown rice. This recipe has a low GI due to the use of brown rice and a variety of vegetables.
Ingredients
1 cup of broccoli (US: 91g, Metric: 91g), 1 cup of bell peppers (US: 149g, Metric: 149g), 1 cup of carrots (US: 128g, Metric: 128g), 2 tablespoons of low-sodium soy sauce (US: 30ml, Metric: 30ml), 1 tablespoon of sesame oil (US: 15ml, Metric: 15ml), 2 cloves of garlic (US: 6g, Metric: 6g), 1 tablespoon of ginger (US: 6g, Metric: 6g), 2 servings of brown rice (US: 1 cup, Metric: 195g)
Instructions
1. Heat the sesame oil in a large wok or frying pan. 2. Add the garlic and ginger and stir-fry for 1-2 minutes. 3. Add the vegetables and stir-fry for 5-7 minutes. 4. Add the soy sauce and stir well. 5. Serve over cooked brown rice.
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