Vibrant Veggie Stir-Fry

Name: Vibrant Veggie Stir-Fry
Prep time: 15 min
Total time: 15 min
Yield: 4 servings.
Ingredients: 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

From Alverton, Pennsylvania, Betty Claycomb whips up a simple side dish featuring broccoli, carrots and zucchini. "Over the years, my husband and I have learned to cook with less fat and sugar so we can enjoy good health as we grow older," she shares.

Ingredients

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

Directions

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 Facts

3/4 cup: 58 calories, 3g fat (0 saturated fat), 0 cholesterol, 322mg sodium, 8g carbohydrate (0 sugars, 3g fiber), 3g protein. Diabetic Exchanges: 2 vegetable.

Originally published as Vibrant Veggie Stir-Fry in Quick Cooking September/October 2002

Reviews

Click stars to rate

Average Rating:

Orbs

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.
vhgreen

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.