Stir-Fry Broccoli and Carrots

Stir-Fry Broccoli and Carrots

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

Prep Time

20

Minutes

Total Time

28

Minutes

Makes

4

servings

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
  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.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Substitution
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.
Health Twist
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.
Special Touch
Instead of plain button mushrooms, think a little more exotic for this stir-fry. Try shiitake, cremini or brown mushrooms for a different look.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 70
    • (Calories from Fat 10),
    • (Saturated Fat 1g,),
  • Cholesterol 0mg;
  • Sodium 580mg;
  • Total Carbohydrate 10g
    • (Dietary Fiber 3g,
  • Protein 3g;
Percent Daily Value*:
    Exchanges:
    • 2 Vegetable;
    Carbohydrate Choices:
    • 1/2;
    *Percent Daily Values are based on a 2,000 calorie diet.