Bulgur and Vegetable Stir-Fry | Oklahoma State University

Ingredients

• 1 cup bulgur
• 1 cup boiling water
• 1 tablespoon low sodium soy sauce
• 1/2 cup reduced sodium fat-free chicken broth
• 1 tablespoon vegetable oil
• 3 tablespoons fat-free Italian salad dressing
• 1-1/2 cups fresh mushrooms, trimmed and quartered
• 1 zucchini, unpeeled, quartered lengthwise and cut into 1/4-inch cubes
• 1 clove garlic minced
• 1/2 teaspoon black pepper
• 8 ounces Waterchestnuts, canned, sliced
• 1-1/2 cups snow pea pods, fresh or frozen, trimmed
• 2 cups fresh spinach cut in 1/2-inch slices
• 1 tablespoon fresh basil cut in 1/2-inch ribbons
• 3 green onions, sliced diagonally
• 1 tablespoon fresh ginger root, peeled, crushed and minced