Vibrant Veggie Stir-Fry
Total TimePrep/Total Time: 15 min.
- 4 cups fresh broccoli florets
- 3/4 cup fresh baby carrots, quartered lengthwise
- 2 teaspoons canola oil
- 1 medium zucchini, halved lengthwise and sliced
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- In a nonstick skillet or wok, stir-fry broccoli and carrots in oil for 5 minutes. Add the zucchini, salt and pepper; stir-fry 4-5 minutes longer or until vegetables are crisp-tender.
Nutrition Facts3/4 cup: 58 calories, 3g fat (0 saturated fat), 0 cholesterol, 322mg sodium, 8g carbohydrate (0 sugars, 3g fiber), 3g protein. Diabetic Exchanges: 2 vegetable.
Follow along as we show you how to make these fantastic recipes from our archive.
Apr 1, 2017
I served this stir-fry with almond and pecan burgers for a meatless meal. Delicious! Thank you, Betty, for sharing this recipe.
Oct 7, 2011
wonderful if not cooked too much or too little...add the carrots first, then broccoli, peppers and then last the squash. I added yellow squash and sweet red peppers plus I added a little Italian seasoning cause Salt and Pepper were not enough. I also used EVO. yummy.