Asian-Style Vegetable Stir Fry


1/4 cup honey
1/4 cup prepared stir fry sauce
1/4 teaspoon crushed red pepper flakes (1/4 to 1/2 teaspoon)
4 teaspoons peanut oil
OR
4 teaspoons vegetable oil
2 cups small broccoli florets
2 cups small mushrooms
1 small onion -- cut into wedges and separated into 1-inch strips
1 medium carrot -- cut diagonally into 1/3 inch slices

Combine honey, stir-fry sauce and pepper flakes in small bowl; set aside. In wok or large skillet, heat oil over medium-high heat; add vegetables and toss while cooking, about 2-3 minutes. Add honey sauce, stir until all vegetables are glazed and sauce is bubbly hot, about 1 minute. Serve as a vegetable side dish or over steamed rice or noodles for a main dish.



Per Serving (excluding unknown items): 157 Calories; 5g Fat (25.6% calories from fat); 3g Protein; 28g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 549mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 1 Fat; 1 Other Carbohydrates.