- Serves: 4
1/4 cup low-sodium vegetable broth
2 tablespoons hoisin sauce
1 tablespoon low-salt soy sauce
1 teaspoon sugar
1 teaspoon canola or corn oil
2 medium garlic cloves, minced
2 medium carrots, thinly sliced
4 ounces sugar snap peas, trimmed (about 1 cup)
2 stalks bok choy, stems and leaves thinly sliced
1/2 medium onion, thinly sliced
In a small bowl, stir together the sauce ingredients.
Heat a large nonstick skillet or wok over medium-high heat. Pour the oil into the skillet and swirl to coat the bottom. Cook the garlic for 15 seconds.
Add the carrots and peas; cook for 1 minute, stirring constantly. Add the bok choy and onion; cook for 1 to 2 minutes, or until the vegetables are tender-crisp, stirring constantly.
Add the sauce and noodles; cook for 1 minute, or until the mixture is heated through, stirring constantly.
- Nutritional Analysis
- Per serving
- Calories Per Serving
- Total Fat
- 1.5 g
- Polyunsaturated Fat
- .5 g
- Monounsaturated Fat
- .5 g
- 207 mg
- 33 g
- 4 g
- 9 g
- 6 g
1 1/2 starch, 2 vegetable
This recipe is reprinted with permission from the American Heart Association Low-Fat, Low-Cholesterol Cookbook, Third Edition, Copyright © 2005 by the American Heart Association. Published by Clarkson Potter/Publishers, a division of Random House, Inc. Available from booksellers everywhere.