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Veggie Stir Fry Recipe
Nb persons: 4
Yield:
Preparation time:
Total time:
Source:
| WebMD Recipe from the WebMD Weight Loss Clinic This side dish contains vegetables rich in vitamin A and C. Ingredients: | |
| 2 teaspoons | sesame oil |
| 1 1/3 cup | broccoli florets |
| 1 1/3 cup | cauliflower florets |
| 1 1/3 cup | carrot slices, cut at the diagonal |
| 1/3 cup | low sodium vegetable broth, (more if needed) |
| 1 teaspoon | minced or chopped garlic |
| 1/2 teaspoon | minced fresh ginger, (or 1/8 teaspoon powdered) |
| 2 teaspoons | lite soy sauce |
| 1 teaspoon | cornstarch, dissolved in 1 tablespoon water. |
Preparation:
1. Heat large, nonstick frying pan over medium-high heat. Add sesame oil, turning the pan to coat well. Add the vegetables and saute for a minute.
2. Add in the vegetable broth, garlic, and ginger, and toss to blend. Cook about four minutes, stirring constantly. Add more vegetable broth if more moisture is needed.
3. Reduce heat to medium-low, push the vegetables to one side of the frying pan, and stir in the soy sauce and cornstarch mixture. Heat and stir until thickened (about a minute). Stir in the vegetables to coat with the sauce.
Yield:
4 servings
Nutritional Information:
Per serving: 67 calories, 3 g protein, 10 g carbohydrate, 2.7 g fat (0.4 g saturated fat, 0.9 g monounsaturated fat, 1.1 g polyunsaturated fat), 0.4 mg cholesterol, 3 g fiber, 129 mg sodium. Calories from fat: 33%.
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