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Vegetable Stir-Fry Recipe
Vegetable Stir-Fry Recipe photo by Taste of Home

Vegetable Stir-Fry Recipe

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This flavorful dish comes together in less than 10 minutes and is so aromatic that mouths will be watering from rooms away. Kelly Graham - Niagara Falls, Ontario
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 4 servings

Ingredients

  • 4 teaspoons cornstarch
  • 1 cup chicken broth
  • 3/4 teaspoon soy sauce
  • 1-1/4 cups julienned celery
  • 1-1/4 cups julienned green pepper
  • 1-1/4 cups julienned carrot
  • 2/3 cup sliced fresh mushrooms
  • 1/3 cup chopped onion
  • 2 tablespoons canola oil

Nutritional Facts

3/4 cup equals 110 calories, 7 g fat (1 g saturated fat), 1 mg cholesterol, 361 mg sodium, 11 g carbohydrate, 3 g fiber, 2 g protein. Diabetic Exchanges: 2 vegetable, 1-1/2 fat.

Directions

  1. In a small bowl, combine the cornstarch, broth and soy sauce until smooth; set aside. In a large skillet or wok, stir-fry vegetables in oil for 4-7 minutes or until crisp-tender. Stir in the soy sauce mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Yield: 4 servings.
Originally published as Vegetable Stir-Fry in Simple & Delicious January/February 2009, p26

Nutritional Facts

3/4 cup equals 110 calories, 7 g fat (1 g saturated fat), 1 mg cholesterol, 361 mg sodium, 11 g carbohydrate, 3 g fiber, 2 g protein. Diabetic Exchanges: 2 vegetable, 1-1/2 fat.

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Reviewed Mar. 30, 2009
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