Stir-Fried Vegetables

Rated:

Submitted By: Cindy Winter-Hartley

Prep Time: 10 Minutes

Cook Time: 10 Minutes

Ready In: 20 Minutes

Servings: 4

"For a colorful nutritious blend of crisp-tender vegetables in a mildly seasoned sauce, try this recipe created by field editor Cindy Winter-Hartley from Cary, North Carolina."

INGREDIENTS:

2 medium green peppers,

julienned

2 medium sweet red peppers,

julienned

2 medium carrots, julienned

2 cups broccoli florets

3 tablespoons vegetable oil

2 tablespoons light soy sauce

1 teaspoon ground ginger

6 green onions, thinly sliced

2 tablespoons cornstarch

1 cup low-sodium chicken broth

1/4 cup cold water

DIRECTIONS:

In a large skillet or wok, saute the peppers, carrots and broccoli in oil until crisp-tender, about 3 minutes. Combine soy sauce and ginger; add to pan with onion. Cook and stir for 1 minute. Combine cornstarch, broth and water until smooth; gradually stir into vegetables. Bring to a boil; cook and stir for 2 minutes or until thickened.

Nutrition

Information

Servings Per Recipe: 4

Calories: N/A

Amount Per Serving

- Total Fat: N/A
- Cholesterol: N/A
- Sodium: N/A

Amount Per Serving

- Total Carbs: N/A
- Dietary Fiber: N/A
- Protein: N/A

Printed from Allrecipes.com 6/6/2010

Page updated

Google Sites

Report abuse