QUICK STIR-FRIED VEGETABLES

Quick Stir-Fried Vegetables image

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.

Provided by Taste of Home

Time 25m

Yield 6 servings.

Number Of Ingredients 13

Ingredients

2 tablespoons cornstarch
1 teaspoon sugar
1 teaspoon minced fresh gingerroot
1 cup reduced-sodium chicken broth or vegetable broth
1/4 cup cold water
3 tablespoons reduced-sodium soy sauce
3 tablespoons white wine vinegar
2 medium carrots, julienned
2 cups fresh broccoli florets
4 teaspoons canola oil
2 medium sweet red peppers, julienned
2 medium green peppers, julienned
1 cup sliced green onions, divided

Steps:

In a small bowl, combine the cornstarch, sugar, ginger, broth, water, soy sauce and vinegar until smooth; set aside. , In a large nonstick skillet or wok, stir-fry the carrots and broccoli in oil for 2 minutes. Add peppers; stir-fry 6-8 minutes longer or until vegetables are crisp-tender. , Stir cornstarch mixture and add to the skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Add 3/4 cup onions; cook 2 minutes longer. Garnish with remaining onions.

Nutrition Facts : Calories 93 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 424mg sodium, Carbohydrate 14g carbohydrate (5g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges