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Stir-Fried Vegetables

Stir-Fried Vegetables
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.
6 ServingsPrep/Total Time: 25 min.

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.
© Taste of Home 2013

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Stir-Fried Vegetables (continued)

Nutrition 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.
© Taste of Home 2013