Vegetable Stir Fry

1-1/2  cups		broccoli
1  cup		mushrooms
1/2  cup		carrots
1  cup		zucchini
1/2  cup		green onions
1  cup		red bell pepper
2  teaspoons		Albertson's Vegetable Oil
3  tablespoons		Kroger Light Soy Sauce (SN)
3/4  ounce		Sun-bird Stir-Fry Seasoning Mix
1		Splenda Packet
1  cup		White Rice - Cooked, Long Grain

Tip: Click on the ingredient links to learn the nutritional information for all the Vegetable Stir Fry ingredients. The serving size for any ingredient in Vegetable Stir Fry may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

Chop all vegetables in bite size, Carrots julienne, and add to pot with the 2 tbsp of vegetable oil. Mix Sun-bird Stir Fry mix with soy and splenda and set aside. Once vegetables are cook but still crunchy add the sun-bird stir fry seasoning mixture and cook for a couple of minutes until it thickens.

Dive vegetable stir fry into three portions and rice into 1/3 portions so you have 192.67 calories per meal!