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4 servings, 1/4 recipe (194 g) each
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Add 1/2 cup bean sprouts or 1 drained 227-mL can sliced water chestnuts to hot oil in skillet with carrots, peas and peppers.
Enjoy this Asian-inspired entree that's sure to be a hit with the entire family. And as a bonus, it's both an excellent source of vitamin A from the carrots and an excellent source of vitamin C from the 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.
What a super dish-everyone in the family said that it's a real keeper. I added the sliced water chestnuts to the veggies-superb! My daughter thinks this should be a weekly dinner. It was on the table in less than half an hour.
this was really good. I added some toasted sesame seeds with the veggies.
While this looked quite nice on the plate, and it was light and healthy ... and a good mixture of veggies ... it was just a little bland...maybe I didn't put enough dressing on. It was edible, and I felt good serving vs. something heavy in fat, it was just a little boring to taste although was appealing to look at. I might make the salmon/veggie combination again but with a different sauce/dressing - something spicier, perhaps - to get more flavour.