Sweet and Sour Stir-fry Vegetables

Healthy School Meals

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4 servings

1/4 cup ketchup
1/3 cup vinegar
1/3 cup brown sugar
2 tablespoons soy sauce
1 tablespoon cornstarch
1/4 teaspoon dried red pepper flakes
1/2 cup water

2 teaspoons toasted sesame oil
1 cup thinly sliced onion
2 cups sliced mushrooms
1 red bell pepper, thinly sliced
1 medium zucchini, thinly sliced
2 cups snow peas

Combine ketchup, vinegar, sugar, soy sauce, cornstarch, pepper flakes, and water in a small bowl. Stir to mix, then set aside.

In a large skillet or wok, heat sesame oil and add onion. Cook until onion just begins to soften, about 3 minutes. Add mushrooms and cook 3 minutes, then add bell pepper, zucchini, and snow peas. Continue cooking over medium-high heat, stirring continuously, until vegetables are just becoming tender, about 3 minutes. Add the reserved sauce mixture and cook, stirring constantly, until clear and thickened, about 2 minutes.

Serve with rice.

Nutrition information per 1/2 cup: 99 calories; 2 g protein; 18 g carbohydrate; 2 g fat; 0 mg cholesterol: 4 g fiber; 116 mg sodium; 365 RE vitamin A; 37 mg vitamin C; 2 mg iron; 44 mg calcium

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