STIR-FRIED VEGETABLES

Stir-Fried Vegetables image

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.

Provided by Taste of Home

Time 20m

Yield 4 servings.

Number Of Ingredients 11

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

Steps:

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 Facts : Calories 183 calories, Fat 1g fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 308mg sodium, Carbohydrate 20g carbohydrate (0 sugars, Fiber 0 fiber), Protein 4g protein. Diabetic Exchanges