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Broccoli And Cauliflower Stir-Fry

Ingredients: 

2 dry-pack sun-dried tomatoes
4 teaspoons reduced-sodium soy sauce
1 tablespoon rice wine vinegar
1 teaspoon brown sugar
1 teaspoon dark sesame oil
1/8 teaspoon red pepper flakes
2 1/4 teaspoons vegetable oil
2 cups cauliflowerets
2 cups broccoli flowerets
1 garlic clove finely chopped
1/3 cup thinly-sliced red or green bell pepper

Yield: 

2 Servings

Method: 

Place tomatoes in small bowl; cover with boiling water. Let stand 5 minutes. Drain; coarsely chop. Meanwhile, blend soy sauce, vinegar, sugar, sesame oil and red pepper in small bowl.

Heat vegetable oil in wok or large nonstick skillet over medium-high heat until hot. Add cauliflower, broccoli and garlic; stir-fry 4 minutes. Add tomatoes and bell pepper; stir-fry 1 minute or until vegetables are crisp-tender. Add soy sauce mixture; cook and stir until heated through. Serve immediately.

This recipe yields 2 servings.

Exchanges Per Serving: 3 Vegetable, 1 1/2 Fat.

Nutrition Facts: Calories 155; Calories from fat 41%; Total Fat 8g; Saturated Fat 1g; Protein 6g; Carbohydrates 19g; Cholesterol 0mg; Sodium 467mg; Dietary Fiber 6g.