Weight Watchers Seasoned Vegetables

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Weight Watchers Seasoned Vegetables with sticky sesame glaze is a vegetarian dish. It contains low-fat content, and it is a healthy dish. This dish is prepared very quickly, in only 25 minutes. We have used many ingredients in making this dish, like soy sauce, sugar-free maple syrup, rice vinegar, sesame oil, fresh ginger, and garlic cloves. Store this dish up to 4 days in the fridge, and its texture and taste will remain intact. We serve this Weight Watchers Seasoned Vegetables with sticky sesame glaze along with noodles & rice for a filling meal.

STATS:

  • Calories: 220 kcal
  • Prep time: 10 minutes
  • Serving size: 1.5 cups
  • Cook time: 15 minutes
  • Cuisine: Asian-inspired
  • Total time:25 minutes
  • Course: Main / Side
  • Diet: Weight Watchers, Vegetarian
  • Serving: 2-4

EQUIPMENT:

  • Large fry pan
  • Small saucepan
  • Knife
  • Cutting board
  • whisk

INGREDIENTS:

  • 1/4 cup soy sauce
  • 2 tbsp sugar-free maple syrup
  • 1 tablespoon rice vinegar
  • One tbsp sesame oil
  • 2 tsp fresh ginger
  • 2 garlic cloves
  • 1 tbsp cornstarch + 2 tbsp water
  • 1–2 tsp sriracha or chili paste
  • 1 tbsp toasted sesame seeds
  • 1 tbsp oil

FOR THE SEASONED VEGETABLES:

  • 1 cup broccoli florets
  • 1 red bell pepper
  • 1 carrot
  • 1 zucchini
  • 1/2 red onion
  • 1 cup snap peas
  • Salt & pepper
  • 1/4 tsp Chinese 5-spice powder

INGREDIENT NOTES:

SOY SAUCE:

  • We can use soy sauce to make this dish, or we can also make use of tamari because it is made without wheat and is considered gluten-free.

VEGETABLE:

  • In this dish, use many vegetables like cabbage, mushrooms, broccoli, and carrots.

SUGAR-FREE MAPLE SYRUP:

  • This low-carb maple syrup is an excellent WW substitute for honey.

SESAME OIL:

  • Utlize sesame oil in preparing this dish as it provides a nutty taste.

CORNSTARCH SLURRY:

  • We use the cornstarch slurry to thicken the consistency of this sesame glaze.

INSTRUCTIONS:

MAKE THE STICKY SESAME GLAZE:

  1. In a small saucepan on medium heat, mix sugar-free maple syrup, sriracha, rice vinegar, soy sauce, ginger, sesame oil, and garlic.
  2. Cook this sauce for 2-3 minutes.
  3. Mix the cornstarch with water and cook the sauce for 2-3 minutes to thicken the sauce’s consistency.
  4. Sprinkle sesame seeds into the sauce and set it aside.

STIR-FRY THE VEGETABLES:

  1. Place the pan on the stove.
  2. We pour the oil into the wok and heat it till it gets warm.
  3. We cook broccoli, carrots for 2- 3 minutes.
  4. Then we add black pepper, sauces, and other vegetables like mushrooms, cabbage, and fry for 5-7 minutes.
  5. Add salt, garlic powder, and sauces to your taste.

SERVING SUGGESTIONS:

  • We serve this dish along with noodles & rice for a filling meal.
  • Use these stir-fry vegetables as a filling to make the wrap.

TIPS:

  • We don’t have to overcook these vegetables as they won’t remain crisp.
  • If you add an extra hoisin sauce, it makes the dish very delicious and flavourful.
  • You can make the sauce in a double quantity for dipping purposes.

STORAGE INFORMATION:

FRIDGE:

  • You can store it in the fridge for 4 days. Before reheating this dish, you will splash some water on it.

FREEZER:

  • We can freeze this dish for upto 2 months.

FAQs:

Is this dish suitable for kids?

  • Yes, this dish is suitable for kids if you skip the chili sauce.

Can we make this dish in advance?

  • We prepare the sauce and chop the vegetables in advance so we can prepare the dish quickly.

NUTRITIONAL INFORMATION:

Calories: 220 kcal
Net carbs: 18 g
Total carbs: 24 g
Fiber: 5 g
Protein: 6 g
Serving size: 1.5 cups
Sodium: 620mg
Serving: 1.5 cups
Potassium: 500 mg