Recipe by Cooking Light August 1997

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Yield:
4 servings (serving size: 1 1/2 cups)
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Ingredients

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Directions

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  • Combine first 6 ingredients; stir well. Place a wok or large nonstick skillet coated with cooking spray over medium-high heat until hot. Add mushrooms; stir-fry 2 minutes. Remove from pan; set aside. Recoat skillet with cooking spray. Add tomatoes; stir-fry 3 minutes. Remove from pan; set aside. Recoat skillet with cooking spray. Add onion; stir-fry 2 minutes. Return mushrooms and tomatoes to pan. Add vinegar mixture. Bring to a boil, and cook 30 seconds, stirring constantly.

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Nutrition Facts

81 calories; calories from fat 30%; fat 2.7g; saturated fat 0.3g; mono fat 0.7g; poly fat 0.9g; protein 2.6g; carbohydrates 13.4g; fiber 2.7g; iron 1.3mg; sodium 214mg; calcium 27mg.
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