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Prep 5min
Total11min
Servings4
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Ingredients
2
teaspoons finely chopped gingerroot
1
garlic clove, finely chopped
1 1/2
cups small broccoli flowerets
2
medium carrots, thinly sliced (1 cup)
1
small onion, sliced and separated into rings
3/4
cup Progresso™ chicken broth (from 32-ounce carton)
1/4
teaspoon salt
1
tablespoon cornstarch
1
tablespoon cold water
1
can (8 ounces) sliced water chestnuts, drained
1
cup sliced fresh mushroom (3 ounces)
2
tablespoons oyster sauce
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Steps
1
Spray wok or 12-inch skillet with cooking spray; heat over medium-high heat. Add gingerroot and garlic; stir-fry about 1 minute or until light brown. Add broccoli, carrots and onion; stir-fry 1 minute.
2
Stir in broth and salt. Cover and cook about 3 minutes or until carrots are crisp-tender.
3
Mix cornstarch and cold water; stir into vegetable mixture. Cook and stir about 10 seconds or until thickened. Add water chestnuts, mushrooms and oyster sauce; cook and stir 30 seconds.
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Make this a meatless main course when you toss in some toasted whole almonds or cashews and serve over brown rice.
Stir chopped cooked chicken or beef into leftover stir-fry and use as a pita sandwich filling.
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Nutrition Facts
Serving Size:1 Serving
Calories
95
Calories from Fat
10
Total Fat
1 g
Saturated Fat
0g
Cholesterol
0mg
Sodium
590 mg
Potassium
430 mg
Total Carbohydrate
18 g
Dietary Fiber
4 g
Protein
3 g
% Daily Value*:
Vitamin A
100%
100%
Vitamin C
32%
32%
Calcium
4%
4%
Iron
6%
6%
Exchanges:
4 Vegetable;
*Percent Daily Values are based on a 2,000 calorie diet.
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