Tuesday, October 19, 2010

Japanese Style Stir Fry

This one was also sent to me from my old Weight Watchers leader in the collection of Stir Fry recipes.

Japanese-Style Stir-Fry

Makes 6 serving
Yields about 5 to 5 1/2 cups total

POINTS® value | 0 per serving


· 1 Tbsp fresh minced gingerroot

· 1 large minced garlic clove

· 1/2 Tbsp sugar

· 1 Tbsp mirin or sweet sherry

· 1 Tbsp rice vinegar

· 1 Tbsp low-sodium soy sauce

· 2 sprays cooking spray, canola-variety recommended

· 1 tsp sesame oil

· 4 cups broccoli florets

· 3 medium carrots, julienned

· 1 medium red pepper, cut into chunks


· In a small bowl, combine ginger, garlic, sugar, mirin, vinegar and soy sauce; set aside

· Generously coat a large nonstick skillet (or wok) with cooking spray and place over medium-high heat; heat oil until shimmering. Add broccoli and carrots; stir-fry about 5 to 7 minutes. Add pepper; stir-fry for about 1 to 3 minutes more. Add sauce and heat through, about 30 seconds to 1 minute; serve immediately. Yields about 3/4 cup per serving.


· How to make it faster: Parboil the broccoli and carrots the night before to decrease the stir-fry time. Or use quicker-cooking vegetables such as spinach and matchstick carrots. You can even buy a bottled Japanese stir-fry or teriyaki sauce (could affect POINTS values).

Wonderful as side dish for flank steak, pork roast or miso-glazed fish.