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Veggie Stir Fry

Veggie Stir Fry
This Recipe Is:

WebMD Recipe

This side dish contains vegetables rich in vitamins A and C.

  • 2 teaspoons
    sesame oil
  • 1 1/3 cups
    broccoli florets
  • 1 1/3 cups
    cauliflower florets
  • 1 1/3 cups
    carrot slices, cut at the diagonal
  • 1/3 cup
    low-sodium chicken broth, more if needed
  • 1 teaspoon
    minced or chopped garlic
  • 1/2 teaspoon
    minced fresh ginger, or 1/8 teaspoon powdered
  • 2 teaspoons
    light soy sauce
  • 1 teaspoon
    cornstarch, dissolved in 1 tablespoon water
  1. Heat large, nonstick frying pan over medium-high heat. Add sesame oil, turning the pan to coat well. Add the vegetables and saute for a minute.
  2. Add in the chicken broth, garlic, and ginger, and toss to blend. Cook about 4 minutes, stirring constantly. Add more chicken broth if more moisture is needed.
  3. Reduce heat to medium-low, push the vegetables to one side of the frying pan, and stir in the soy sauce and cornstarch mixture. Heat and stir until thickened (about a minute). Stir in the vegetables to coat with the sauce.
Nutritional Information

Makes: 4 servings
  • Calories67
  • Protein3 g
  • Carbohydrates10 g
    • Dietary fiber3 g
  • Fat2.7 g
    • Saturated fat0.4 g
  • Cholesterol0.4 mg
  • Sodium129 mg
  • Calories from Fat33%
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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