Broccoli-Carrot Stir-Fry

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2 users rated this recipe an average rating of 3.0
Makes:
4 servings
Start to Finish:
25 mins
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Broccoli-Carrot Stir-Fry

Ingredients
1/3
cup chicken broth or vegetable broth
1
tablespoon balsamic vinegar
1
teaspoon cornstarch
1
tablespoon cooking oil
1
teaspoon grated fresh ginger
1 1/2
cups thinly bias-sliced carrots (3 medium)
2
cups broccoli florets
2
tablespoons chopped walnuts, toasted

Directions

  1. For sauce, in a small bowl stir together broth, balsamic vinegar, and cornstarch; set aside.
  2. 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.
  3. 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
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