Stir-Fry Broccoli and Carrots

Take garden-fresh vegetables to the table in less than 30 minutes with a speedy stir-fry.

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Prep Time 20 min
Total Time 28 min
Servings 4

Ingredients

2: teaspoons finely chopped gingerroot

1: clove garlic, 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: cup sliced mushrooms (about 3 ounces)

2: tablespoons oyster sauce

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Directions

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. Mix cornstarch and cold water; stir into vegetable mixture. Cook and stir about 10 seconds or until thickened.
3 Add remaining ingredients; cook and stir 30 seconds.

EXPERT TIPS

Expert Tips

Oyster sauce is a thick, brown sauce made from oysters, salt and starch. If oyster sauce isn't available, you can substitute 1 tablespoon soy sauce for the 2 tablespoons oyster sauce.

This stir-fry has a lean look. The veggies are cooked in fat-free chicken broth so you get lots of flavor and fiber but no fat.

Instead of plain button mushrooms, think a little more exotic for this stir-fry. Try shiitake, cremini or brown mushrooms for a different look.

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