cup chicken broth or vegetable broth
tablespoon balsamic vinegar
tablespoon cooking oil
teaspoon grated fresh ginger
cups thinly bias-sliced carrots (3 medium)
cups broccoli florets
tablespoons chopped walnuts, toasted
- For sauce, in a small bowl stir together broth, balsamic vinegar, and cornstarch; set aside.
- Pour oil into a wok or large skillet. (Add more oil as necessary during cooking.) Preheat over medium-high heat. Stir-fry ginger in hot oil for 15 seconds. Add carrots; stir-fry 1 minute. Add broccoli and stir-fry 3 to 4 minutes or until vegetables are crisp-tender. Push vegetables from center of wok.
- Stir sauce; add sauce to center of wok. Cook and stir until thickened and bubbly. Stir all ingredients together to coat with sauce. Cook and stir about 1 minute more or until heated through. Sprinkle with nuts. Makes 4 servings.
Nutrition Facts(Broccoli-Carrot Stir-Fry)
- Per serving:
- 94 kcal cal.,
- 6 g fat
- (1 g sat. fat,
- 2 g polyunsaturated fat,
- 111 mg sodium,
- 9 g carb.,
- 3 g fiber,
- 4 g sugar,
- 3 g pro.
- Percent Daily Values are based on a 2,000 calorie diet