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Stir-Fry Broccoli and Carrots

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Stir-Fry Broccoli and Carrots
  • Prep Time 20 min
  • Total Time 28 min
  • Servings 4
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Take garden-fresh vegetables to the table in less than 30 minutes with a speedy stir-fry.

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

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.
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.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
70
(
Calories from Fat
10
)
Daily Value
(
Saturated Fat
1g
)
Cholesterol
0mg
Sodium
580mg
Total Carbohydrate
10g
(
Dietary Fiber
3g
)
Protein
3g
Daily Value*:
Iron
4%
4%
Exchanges:
2 Vegetable;
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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