SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.

This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Stir-Fried Broccoli and Carrots

Makes: 4 servings
Start to Finish 20 mins
Stir-Fried Broccoli and Carrots
  • 1/3  cup  orange juice
  • 1  tablespoon  reduced-sodium soy sauce
  • 1  teaspoon  cornstarch
  •  Nonstick cooking spray
  • 1  teaspoon  grated fresh or bottled ginger
  • 1 1/2  cups  thinly bias-sliced carrots
  • 1  cup  broccoli florets

1. For sauce, stir together the orange juice, soy sauce, and cornstarch. Set aside.

2. Coat an unheated wok or large skillet with cooking spray. Preheat over medium heat. Add the ginger; stir-fry for 15 seconds. Add the carrots; stir-fry for 2 minutes.

3. Add the broccoli; stir-fry about 4 minutes or until the vegetables are crisp-tender. Push vegetables from the center of the wok.

4. Stir sauce; add to the center of the wok. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Stir all ingredients to heat through. Makes 4 servings.

Nutrition Facts (Stir-Fried Broccoli and Carrots)
  • Servings Per Recipe 4,
  • cal. (kcal) 50,
  • Fat, total (g) 1,
  • carb. (g) 10,
  • fiber (g) 3,
  • pro. (g) 2,
  • sodium (mg) 174,
  • Percent Daily Values are based on a 2,000 calorie diet

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe