Stir-Fried Broccoli and Carrots

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

  • Prep Time 5 min
  • Total Time 11 min
  • Servings 4

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.

Expert Tips

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.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
95
(
Calories from Fat
10 ),
% Daily Value
Total Fat
1 g
1 %
(Saturated Fat
0g,
0%
),
Cholesterol
0mg
0%;
Sodium
590 mg
590 %;
Total Carbohydrate
18 g
18 %
(Dietary Fiber
4 g
4 %
),
Protein
3 g
3 %
;
% Daily Value*:
Vitamin A
100%;
Vitamin C
32%;
Calcium
4%;
Iron
6%;
Exchanges:
4 Vegetable;
*Percent Daily Values are based on a 2,000 calorie diet.