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Garden Vegetable Stir-Fry Recipe |
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Ingredients 2 medium carrots, cut into thirds 2 cups green beans bias-sliced into 1-inch lengths 2 cups sliced cauliflower 1 1/2 tsp cornstarch 2 tbsp soy sauce 1 tbsp dry sherry 2 tsp sugar 2 tbsp cooking oil 1 medium onion, cut into thin wedges 1 cup sliced zucchini
Method Cut carrot into thin sticks. In a covered saucepan cook carrots and green beans in boiling salted water for 3 minutes. Add cauliflower; cover and cook 2 minutes more. Drain well. Stir 2 tablespoons cold water into cornstarch; stir in soy, sherry, sugar, and dash pepper. Set aside. Preheat a wok or large skillet over high heat; add cooking oil. Stir fry onion in hot oil for 1 minutes. Add carrots, beans, cauliflower, and zucchini; stir-fry 2 minutes more or till vegetables are crisp-tender. Push vegetables from center of wok. Stir soy mixture; stir into vegetables. Cook and stir 3 to 4 minutes or till thickened and bubbly. Serve at once. Serves 6.
Per 1/6 serving: 11 g carbohydrates, 94 calories, 5 g fat, 3 g Protein, 459 mg sodium
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