Ingredients Edit

Directions Edit

  1. In a large, non-stick skillet, heat oil and cook onion until translucent.
  2. Place vegetables in skillet and stir-fry skillet and stir-fry 2 minutes.
  3. Stir in chile pepper and vinegar, cooking just long enough to warm through.

Nutritional information Edit

Per serving:

  • Calories: 96 | cho: 0 mg | car: 21g | pro: 3g | sod: 6 mg | fat: 2g
  • Food exchanges: 1 starch/bread + 1 vegetable
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