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Stir-Fried Broccoli and Carrots

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Stir-Fried Broccoli and Carrots
  • Prep 5 min
  • Total 11 min
  • Servings 4
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This colorful side dish is packed with flavor and good nutrition.
Updated Oct 29, 2008

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
Make With
Make With
Progresso Broth

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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Make this a meatless main course when you toss in some toasted whole almonds or cashews and serve over brown rice.
  • tip 2
    Stir chopped cooked chicken or beef into leftover stir-fry and use as a pita sandwich filling.

Nutrition

95 Calories, 1 g Total Fat, 3 g Protein, 18 g Total Carbohydrate

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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