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Spicy Vegetable Stir-Fry

  • 4servings

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsA, B2, B3, C
MineralsPhosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/4 cup 59ml Chicken broth - defatted

  2. 1 tablespoon 15ml Orange juice

  3. 1 tablespoon 15ml Reduced-sodium soy sauce

  4. 1 1/2 teaspoons 7 1/2ml Cornstarch

  5. 1 1/2 teaspoons 7 1/2ml Grated ginger root

  6. 1 1/2 teaspoons 7 1/2ml Minced garlic - (about 3 cloves)

  7. 1/8 teaspoon 0.6ml Crushed red pepper

  8. 1 1/2 cups 219g / 7.7oz Small cauliflower florets

  9. 1 cup 110g / 3.9oz Julienne-cut carrots

  10. 8 oz 227g Zucchini - halved, and Thinly sliced

Instructions Jump to Ingredients ↑

  1. In a small bowl, stir together the broth, orange juice, soy sauce and cornstarch. Set the broth mixture aside.

  2. Lightly spray an unheated wok or large skillet with no-stick spray. Heat the wok or skillet over medium-high heat. Add the ginger, garlic and red pepper. Stir-fry about 30 seconds or until fragrant. Add the cauliflower and stir-fry for 2 minutes. Then add the carrots and stir-fry for 2 minutes. Finally, add the zucchini and stir-fry for 2 minutes more.

  3. Stir in the broth mixture. Bring to a simmer. Cover and simmer about 1 minute or until the vegetables are crisp-tender and the sauce turns glossy and thickens. Serve immediately.

  4. This recipe yields 4 servings.

  5. Nutritional Information Per Serving: Calories: 34; Fat: 1 grams (6% of calories ); Cholesterol: 0 milligrams; Sodium: 271 milligrams; Fiber (grams) 2.5.

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