Jane Shapton of Irvine, California needs less than 30 minutes to prepare this crisp-tender veggie stir-fry for her family. And it tastes just as garden-fresh as it looks.
Ingredients For Quick Stir-Fried Vegetables Recipe
2 tablespoon Cornstarch
1 teaspoon Sugar
1 teaspoon Minced fresh gingerroot
1 cup Reduced Sodium Chicken Broth Or Vegetable Broth
0.25 cup Cold water
3 tablespoon Reduced Sodium Soy Sauce
3 tablespoon White wine vinegar
2 Medium carrots, julienned
2 cup Fresh Broccoli Florets
4 teaspoon Canola oil
2 Medium sweet red peppers, julienned
2 Medium green peppers, julienned
1 cup Sliced green onions, divided
Nutrition value
147
calories per serving
5 g Fat8 g Protein14 g Carbs2 g FiberOther
Current Totals
5 g Fat
8 g Protein
14 g Carbs
2 g Fiber
MacroNutrients
Carbs
14 g
Protein
8 g
Fiber
2 g
Fats
Fat
5 g
Vitamins & Minerals
Calcium
43 mg
Iron
0 mg
Vitamin A
737 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
1 mg
Vitamin B6
0 mg
Vitamin B9
45 mcg
Vitamin B12
0 mcg
Vitamin C
14 mg
Vitamin E
1 mg
Copper
0 mcg
Magnesium
22 mg
Manganese
0 mg
Phosphorus
85 mg
Selenium
6 mcg
Zinc
0 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment