Quick Stir Fry Veggies

I whipped this up one night when I was tired of salad but still had a lot of veggie servings to squeeze in. It's less labor intensive than a traditional stir fry, but was still yummy and definitely a nice change from salad.

Ingredients
2 TBS Olive Oil
3 TBS Low Sodium Soy Sauce
1 TBS minced garlic
1/4 cup water
1 cup broccoli crowns
1 cup baby carrots
1 cup green beans

Heat Oil and garlic in a pan (preferably a wok) til hot. Add carrots and 1 TBS soy sauce and toss. Saute 5 minutes, tossing frequently. Add broccoli crowns and 1 more TBS soy sauce and toss. Saute additional 5 minutes, tossing frequently. Add green beans and remaining soy sauce. Continue sauteing until veggies have reached desired tenderness. Add water in cooking/tossing process if additional liquid is needed to achieve desired tenderness.

Serves: 3 1 cup servings
WW Flex Points Per Serving: 3*

*Note: I use the oil because we need our oil (fatty acid) portion per day (according to WW) and I don't otherwise cook with oil. I use this as a way to get our serving in without affecting the flavor of what I'm cooking.

For a lower point, lower calorie version, use low sodium chicken broth or vegetable broth in place of oil. If broth is used instead of oil, the recipe is 0 points per serving, or 3 points to eat the whole batch. (Applying points to single servings does not always produce an exact fraction of points, which is why 1 cup is 0pts but 3 cups is 3pts.

Fern: I tagged this as Vegetarian. Am I correct in assuming is Vegetarian Friendly? If not, please correct! :)