Veggie Stir-Fry
TOTAL TIME: Prep: 15 min.
YIELD: 2 servings.
Valerie Belley of St. Louis, Missouri stir-fries a medley of six vegetables to create this colorful side dish for two that she serves on a bed of rice. "It's hard to believe to beat this elegant dish.
Ingredients
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2 teaspoons cornstarch
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1/2 cup cold water
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3 tablespoons soy sauce
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1 cup fresh broccoli florets
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1 medium carrot, thinly sliced
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1/2 small onion, julienned
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1 tablespoon vegetable oil
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1 cup shredded cabbage
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1 small zucchini, julienned
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6 large mushrooms, sliced
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1/2 teaspoon minced garlic
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Hot cooked rice, optional
Directions
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1.
In a small bowl, whisk the cornstarch, water and soy sauce until smooth; set aside. In a large skillet or wok, stir-fry the broccoli, carrot and onion in oil for 5 minutes. Add the cabbage, zucchini, mushrooms and garlic. Stir-fry until vegetables are tender. Stir soy sauce mixture; add to skillet. Cook and stir until thickened. Serve with rice if desired.
Nutrition Facts
1 cup: 150 calories, 7g fat (1g saturated fat), 0 cholesterol, 939mg sodium, 17g carbohydrate (7g sugars, 5g fiber), 6g protein. Diabetic Exchanges: 3 vegetable, 1-1/2 fat.
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