Winter Veggie Stir-Fry

Name: Winter Veggie Stir-Fry
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 6 servings.
Ingredients: 1 cup sliced carrots; 1 cup sliced parsnips; 1/2 cup sliced onion, separated into rings; 1 tablespoon olive oil; 1 cup julienned potatoes; 1 cup julienned sweet potatoes; 1 tablespoon minced fresh gingerroot; 1/2 cup vegetable broth; 2 teaspoons orange juice concentrate; 1/2 teaspoon salt; 1/8 teaspoon crushed red pepper flakes

"My husband and I own and operate a 160-Holstein dairy in western Washington," writes Julie DeRuwe of Olympia. "He commutes one way to the dairy, and I drive the other way to my job in Kent. Even with our busy schedules, we still find time to share our favorite hobby—vegetable gardening. We enjoy our bounty year-round in dishes like this delicious stir-fry."

Ingredients

1 cup sliced carrots
1 cup sliced parsnips
1/2 cup sliced onion, separated into rings
1 tablespoon olive oil
1 cup julienned potatoes
1 cup julienned sweet potatoes
1 tablespoon minced fresh gingerroot
1/2 cup vegetable broth
2 teaspoons orange juice concentrate
1/2 teaspoon salt
1/8 teaspoon crushed red pepper flakes

Directions

In a large nonstick skillet or wok, stir-fry the carrots, parsnips and onion in hot oil for 2 minutes. Add potatoes, sweet potatoes and ginger. Stir-fry for 5-7 minutes or until vegetables are crisp-tender. Add the broth, orange juice concentrate, salt and red pepper flakes. Cover and cook for 5-7 minutes or until vegetables are tender. Uncover; cook and stir until sauce is thickened, about 2 minutes.

Nutrition Facts

3/4 cup: 102 calories, 3g fat (0 saturated fat), 0 cholesterol, 293mg sodium, 19g carbohydrate (0 sugars, 3g fiber), 2g protein. Diabetic Exchanges: 1 starch, 1 vegetable.

Originally published as Winter Veggie Stir-Fry in Light & Tasty October/November 2003