Stir-Fried Vegetables Recipe

Stir-Fried Vegetables Recipe photo by Taste of Home

Read reviews (1)

Rate recipe

Jane Shapton of Irvine, California needs less than 30 minutes to prepare this crisp-tender veggie stir-fry for her family. And it tastes just as garden-fresh as it looks.

This recipe is:

Healthy

Quick

Diabetic Friendly

[X]

Rate Stir-Fried Vegetables Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Stir-Fried Vegetables Recipe

Prep/Total Time: 25 min.

Yield: 6 Servings

10 15 25

Ingredients

2 tablespoons cornstarch
1 teaspoon sugar
1 teaspoon minced fresh gingerroot
1 cup reduced-sodium chicken broth or vegetable broth
1/4 cup cold water
3 tablespoons reduced-sodium soy sauce
3 tablespoons white wine vinegar
2 medium carrots, julienned
2 cups fresh broccoli florets
4 teaspoons canola oil
2 medium sweet red peppers, julienned
2 medium green peppers, julienned
1 cup sliced green onions, divided

Directions

In a small bowl, combine the cornstarch, sugar, ginger, broth, water, soy sauce and vinegar until smooth; set aside.
In a large nonstick skillet or wok, stir-fry the carrots and broccoli in oil for 2 minutes. Add peppers; stir-fry 6-8 minutes longer or until vegetables are crisp-tender.
Stir cornstarch mixture and add to the skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Add 3/4 cup onions; cook 2 minutes longer. Garnish with remaining onions. Yield: 6 servings.

Nutritional Facts 2/3 cup equals 93 calories, 3 g fat (trace saturated fat), 0 cholesterol, 424 mg sodium, 14 g carbohydrate, 3 g fiber, 3 g protein. Diabetic Exchanges: 2 vegetable, 1/2 fat.

Originally published as Stir-Fried Vegetables in Light & Tasty April/May 2006, p8