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Garden Vegetable Stir Fry

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    Source: www.cookingindex.comReport recipe

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    Ingredients Jump to Instructions ↓

    1. 1 cup 237ml Low-sodium low-fat chicken broth

    2. 2 Garlic cloves - minced

    3. 2 teaspoons 10ml Minced ginger

    4. 2 Scallions - minced

    5. 1 cup 146g / 5.1oz Broccoli florets

    6. 1 cup 146g / 5.1oz Cauliflower florets

    7. 2 cups 220g / 7.8oz Carrots - peeled, and (medium) Sliced diagonally

    8. 1 Red pepper - cored, seeded, (small) And sliced thin

    9. 3 tablespoons 45ml Lite soy sauce

    10. 2 tablespoons 30ml Lemon juice

    Instructions Jump to Ingredients ↑

    1. Recipe Instructions Heat the broth in a wok or heavy skillet over medium high heat. Add the garlic, ginger and scallions and stir fry for 3 minutes. Add the broccoli, cauliflower and carrots and stir fry for 5 minutes. Add the red pepper, soy sauce and lemon juice. Cover and steam for 5 minutes. This recipe yields 6 servings. Serving size: 1/2 cup. Exchanges Per Serving: 2 Vegetable. Nutrition Facts: Calories 45; Calories from Fat 6; Total Fat 1g; Saturated Fat 0g; Cholesterol 0mg; Sodium 355mg; Carbohydrates 9g; Dietary Fiber 3g; Sugars 4g; Protein 3g.

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