Stir-Fried Broccoli and Carrots

Stir-Fried Broccoli and Carrots

This colorful side dish is packed with flavor and good nutrition.

Prep Time

05

Minutes

Total Time

11

Minutes

Makes

4

servings

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
  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.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Variation
Make this a meatless main course when you toss in some toasted whole almonds or cashews and serve over brown rice.
Planned-Overs
Stir chopped cooked chicken or beef into leftover stir-fry and use as a pita sandwich filling.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 95
    • (Calories from Fat 10 ),
  • Total Fat 1 g
    • (Saturated Fat 0g,),
  • Cholesterol 0mg;
  • Sodium 590 mg;
  • Total Carbohydrate 18 g
    • (Dietary Fiber 4 g,
  • Protein 3 g;
Percent Daily Value*:
    Exchanges:
    • 4 Vegetable;
    *Percent Daily Values are based on a 2,000 calorie diet.