WINTER VEGGIE STIR-FRY

Winter Veggie Stir-Fry image

"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."

Provided by Taste of Home

Categories Dinner

Time 25m

Yield 6 servings.

Number Of Ingredients 11

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

Steps:

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 : Calories 102 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 293mg sodium, Carbohydrate 19g carbohydrate (0 sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges