Tonight I decided to showcase the Ginger stir fry for you!
Serving size: 1 tbsp
servings per container: 20
total fat: 0
total carbohydrate: 4g
What better way to love some ginger stir fry sauce, then to do a veggie stir fry. I combined some of my favorites, green beans, summer squash, onion, garlic, baby bella mushrooms and sugar snap peas. All of the vegetables are fresh and not canned or processed.
3oz Cod Filet
1/2 cup Green beans
1/2 cup Summer squash slices
1/4 cup Sugar snap peas
1/4 cup Baby bella mushrooms
1/4 cup White onion sliced
3 clove Garlic
3 tbsp Mr.Spice No Sodium Ginger stir fry
1 tsp Cumin
1/2 tbsp Onion Garlic Mrs. Dash
Butter cooking spray
Heat skillet on medium heat and spray with butter flavor cooking spray. Add chopped cloves of garlic and slices of onion to skillet and cook till the onion starts to become translucent. Add the remainder of the vegetables and begin to cook for about 3 min to start softening process.
Add Ginger stir fry sauce and cumin and continue to saute covered for about 5 min.
Season Cod filet with Onion Herb Mrs. Dash and and place on top of vegetables and sauce in skillet. Cover the skillet and continue to cook for about 5 more min to steam the cod.
When the cod is almost done cooking remove lid and let the sauce boil and reduce down for another couple minutes. Serve hot with cod on the top of the vegetables and definitely ENJOY!
My hubby had a fast food hamburger for dinner tonight, so I cooked for myself. If you are cooking for more than one person, of course you can easily just double or triple the ingredients accordingly. More vegetables and more fish portions will take longer to cook, so adjust and keep an eye on your dish to get to desired temperature and consistency.
Nutrition = calories- 279, sodium – 101mg, fat- 1g, carbs – 38g, sug – 11g