This colorful side dish is packed with flavor and good nutrition.
Stir-Fried Broccoli and Carrots
- Prep Time 5 min
- Total 11 min
- Servings 4
- Ingredients 12
Ingredients
- 2 teaspoons finely chopped gingerroot
- 1 garlic clove, finely chopped
- 1 1/2 cups small broccoli flowerets
- 2 medium carrots, thinly sliced (1 cup)
- 1 small onion, sliced and separated into rings
- 3/4 cup Progresso™ chicken broth (from 32-ounce carton)
- 1/4 teaspoon salt
- 1 tablespoon cornstarch
- 1 tablespoon cold water
- 1 can (8 ounces) sliced water chestnuts, drained
- 1 cup sliced fresh mushroom (3 ounces)
- 2 tablespoons oyster sauce
Make With
Progresso Broth
Instructions
-
Step1Spray wok or 12-inch skillet with cooking spray; heat over medium-high heat. Add gingerroot and garlic; stir-fry about 1 minute or until light brown. Add broccoli, carrots and onion; stir-fry 1 minute.
-
Step2Stir in broth and salt. Cover and cook about 3 minutes or until carrots are crisp-tender.
-
Step3Mix cornstarch and cold water; stir into vegetable mixture. Cook and stir about 10 seconds or until thickened. Add water chestnuts, mushrooms and oyster sauce; cook and stir 30 seconds.
Nutrition
95
Calories
1 g
Total Fat
3 g
Protein
18 g
Total Carbohydrate
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 95
- Calories from Fat
- 10
- Total Fat
- 1 g
- Saturated Fat
- 0g
- Cholesterol
- 0mg
- Sodium
- 590 mg
- Potassium
- 430 mg
- Total Carbohydrate
- 18 g
- Dietary Fiber
- 4 g
- Protein
- 3 g
% Daily Value*:
- Vitamin A
- 100%
- 100%
- Vitamin C
- 32%
- 32%
- Calcium
- 4%
- 4%
- Iron
- 6%
- 6%
Exchanges:
4 Vegetable;Tips from the Betty Crocker Kitchens
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