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Makes 4 servings.
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Add 1/2 cup bean sprouts or 1 drained 8-oz. can sliced water chestnuts to hot oil in skillet along with the carrots, peas and peppers.
Enjoy this low-calorie, low-sodium Asian-inspired main dish. As a bonus, it's rich in vitamin A from the carrots, and an excellent source of vitamin C from the pea pods and red peppers.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
Wow this was really good! I agree with the other poster though to use a little more of the dressing - I had to add more after it was done but all in all it was delicious and even BETTER as leftovers the next day because it had soaked in more of the Asian dressing flavor. I used frozen veggies but next time I will definitely use fresh. I did use some broccoli slaw which made it even better and shelled sunflower seeds for extra crunch. It was so easy!
My kids are not big on fish of any flavor...so when I made this dinner I expected a negative response, but what I got was surprising...only one person at our table didn't like it and she is super picky about everything, we did have to add more than the recipe called for (dressing) for more flavor.