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Stir-Fried Vegetables

By: Cindy Winter-Hartley

"For a colorful nutritious blend of crisp-tender vegetables in a mildly seasoned sauce, try this recipe created by field editor Cindy Winter-Hartley from Cary, North Carolina."

Rate/Review | Read Reviews (64)

Prep Time:
10 Min

Cook Time:
10 Min

Ready In:
20 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 4 servings

Ingredients

2 medium green peppers, julienned
2 medium sweet red peppers, julienned
2 medium carrots, julienned
2 cups broccoli florets
3 tablespoons vegetable oil
2 tablespoons light soy sauce
1 teaspoon ground ginger
6 green onions, thinly sliced
2 tablespoons cornstarch
1 cup low-sodium chicken broth
1/4 cup cold water

Directions

In a large skillet or wok, saute the peppers, carrots and broccoli in oil until crisp-tender, about 3 minutes. Combine soy sauce and ginger; add to pan with onion. Cook and stir for 1 minute. Combine cornstarch, broth and water until smooth; gradually stir into vegetables. Bring to a boil; cook and stir for 2 minutes or until thickened.

Footnotes

Nutritional Analysis: One 1/2-cup serving equals 183 calories, 308 mg sodium, 1 mg cholesterol, 20 gm carbohydrate, 4 gm protein, 1 gm fat. Diabetic Exchanges: 2 vegetable, 2 fat, 1/2 starch.