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Stir-Fried Vegetables Recipe
Stir-Fried Vegetables Recipe photo by Taste of Home

Stir-Fried Vegetables Recipe

Publisher Photo
For a colorful nutritious blend of crisp-tender vegetables in a mildly seasoned sauce, try this recipe created by field editor Cindy Winter-Hartley from Cary, North Carolina.
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 4 servings

Ingredients

  • 2 medium green peppers, julienned
  • 2 medium sweet red peppers, julienned
  • 2 medium carrots, julienned
  • 2 cups broccoli florets
  • 3 tablespoons vegetable oil
  • 2 tablespoons light soy sauce
  • 1 teaspoon ground ginger
  • 6 green onions, thinly sliced
  • 2 tablespoons cornstarch
  • 1 cup low-sodium chicken broth
  • 1/4 cup cold water

Nutritional Facts

Nutritional Analysis: One 1/2-cup serving equals 183 calories, 308 mg sodium, 1 mg cholesterol, 20 gm carbohydrate, 4 gm protein, 1 gm fat. Diabetic Exchanges: 2 vegetable, 2 fat, 1/2 starch.

Directions

  1. In a large skillet or wok, saute the peppers, carrots and broccoli in oil until crisp-tender, about 3 minutes. Combine soy sauce and ginger; add to pan with onion. Cook and stir for 1 minute. Combine cornstarch, broth and water until smooth; gradually stir into vegetables. Bring to a boil; cook and stir for 2 minutes or until thickened. Yield: 4 servings.
Originally published as Stir-Fried Vegetables in Taste of Home February/March 1999, p16

Nutritional Facts

Nutritional Analysis: One 1/2-cup serving equals 183 calories, 308 mg sodium, 1 mg cholesterol, 20 gm carbohydrate, 4 gm protein, 1 gm fat. Diabetic Exchanges: 2 vegetable, 2 fat, 1/2 starch.

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