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Vegetarian Rainbow Stir Fry (Stage 2)
INGREDIENTS:
  • - 2 tsp. toasted sesame oil
  • - 1/2 lb. green beans, halved crosswise
  • - 1 cup thinly sliced purple cabbage
  • - 1 small red bell pepper, sliced (1 cup)
  • - 1 cup frozen, shelled edamame
  • - 1 6-oz. can sliced water chestnuts, drained
  • - 4 green onions, thinly sliced
  • - 1 package of Sol Cuisine Meatless Chicken (Ginger Lime Teriyaki flavor)

1. For vegetable stir fry heat oil in wok or large skillet over high heat. Add green beans, and stir-fry 3 minutes. Add 3 Tbsp water and stir-fry 3 minutes more. Add cabbage, bell pepper, edamame, and water chestnuts; stir-fry 4 minutes. Stir in green onions; cook 1 minute more.

2. Prepare Sol Cuisine Meatless Chicken according to package directions. Cut chicken into smaller bite size slices. Toss in with stir fried vegetables until well incorporated

 

 

Prep Time 00:10; Cook Time 00:20; Total Time 00:30; Calories 229; Carbohydrates 30g; Fat 6g; Fiber 8g; Protein 17g; Serving Size 1; Sodium 396mg; Recipe Yield 4

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