Quick Stir-Fried Vegetables

Name: Quick Stir-Fried Vegetables
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 6 servings.
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

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.

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.

Nutrition Facts

2/3 cup: 93 calories, 3g fat (0 saturated fat), 0 cholesterol, 424mg sodium, 14g carbohydrate (5g sugars, 3g fiber), 3g protein. Diabetic Exchanges: 2 vegetable, 1/2 fat.

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