mexican stir fried vegetables

[Guest guest]

side dish

 

 

* Exported from MasterCook *

 

Mexican Stir Fried Vegetables

 

Recipe By :Pillsbury

Serving Size : 4 Preparation Time :0:25

Categories : Vegetables & Sides

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 tablespoon olive oil

2 garlic cloves -- minced

1/2 small jicama -- peeled,

1 small red bell pepper

1 medium zucchini

1 medium yellow summer squash

1 fresh jalapeno chile -- seeded, chopped

1/4 teaspoon dried oregano leaves

1/4 teaspoon cumin

1/4 teaspoon salt -- (1/4-1/2)

 

1. Prep Time: 25 minutes. Cut the jicama, bell pepper and both squash into

strips, 2x1/4x1/4-inch.

 

2. Heat oil in large skillet over medium heat until hot. Add garlic; cook and

stir 1 minute. Add jicama and bell pepper; cook and stir 2 to 3 minutes or until

crisp-tender.

 

3. Add all remaining ingredients; mix well. Cook 3 to 5 minutes or until

vegetables are tender, stirring frequently.

 

NUTRITION INFORMATION PER SERVING:

SERVING SIZE: 1 Cup

Calories 90

Calories from Fat 35

Total Fat 4 g

Saturated 1 g

Cholesterol 0 mg

Sodium 270 mg

Total Carbohydrate 12 g

Dietary Fiber 6 g

Sugars 4 g

Protein 2 g

Vitamin A 20%

Vitamin C 70%

Calcium 4%

Iron 6% ^p

DIETARY EXCHANGES: 1/2 Fruit, 1 Vegetable, 1 Fat

 

Cuisine:

" Mexican "

Source:

" Fast and Healthy 2002-Summer v11n1 "

Copyright:

" ©2002 The Pillsbury Company "

Yield:

" 4 cups "

Ratings : Points 0-10 1 - - - - - - - -

- - - - - - - - - - -

 

Per Serving (excluding unknown items): 79 Calories; 4g Fat (38.9% calories from

fat); 2g Protein; 11g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 139mg

Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1/2 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0