In small bowl, combine honey, stir fry sauce and crushed red pepper flakes; set aside. In wok or large skillet, heat oil over medium-high heat; add vegetables and toss while cooking, about 2-3 minutes. Add honey sauce, stir until all vegetables are glazed and sauce is bubbly hot, about 1 minute. Serve as a vegetable side dish or over steamed rice or noodles for a main dish. Makes 4 servings. Prep: 10 minutes/Cook 5 minutes Nutrients Per Serving: 168 calories, 4.9 g fat (24% calories from fat), 0 mg cholesterol, 2.6 g protein, 31 g carbohydrates, 3 g dietary fiber, 74 mg sodium. NOTES: Recipes follow American Heart Associations Recommended Dietary Guidelines Nutrition Analysis: Nutritionist IV Diet Analysis, (c) 1995 www.honey.com, your source for honey information and recipes 98Mar06 >from Pat Hanneman (Kitpath) and McBuster 98Mar Recipe by: Honey Commission VEG Mar98 Posted to MC-Recipe Digest by KitPATh <phannema@wizard.ucr.edu> on Mar 06, 1998
Reviews
☆☆☆☆☆
Very good! I used about half the honey just for my own preference. Oh and I didn't have the carrots so I used cauliflower instead. YUM!!
mommyluvs2cook2
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It was just ok. No didn't care for the honey unit. The kids didn't like it either & I need a meal that is family friendly & healthy too.
hollyloveland
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This is a very good recipe! It went over extremely well with my little family and the kids were loving their veggies! This recipe also has a lot of tweakability, I will be making this a lot, I can tell!
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