Description Edit

This colorful side dish is packed with flavor and good nutrition.

Ingredients Edit

Directions Edit

  1. Spray wok or 12-inch skillet with cooking spray; heat over medium- high heat.
  2. Add gingerroot and garlic; stir-fry about 1 minute or until light brown.
  3. Add broccoli, carrots and onion; stir-fry 1 minute.
  4. Stir in broth and salt.
  5. Cover and cook about 3 minutes or until carrots are crisp-tender.
  6. Mix cornstarch and cold water; stir into vegetable mixture.
  7. Cook and stir about 10 seconds or until thickened.
  8. Add water chestnuts, mushrooms and oyster sauce; cook and stir 30 seconds.

Variation Edit

  • Make this a meatless main course when you toss in some toasted whole almonds or cashews and serve over brown rice.
  • Planned-overs: Stir chopped cooked chicken or beef into leftover stir-fry and use as a pita sandwich filling.

Nutritional information Edit

Per serving:

  • Calories 95 (Calories from Fat 10) | Total Fat 1g (Saturated Fat 0g) | Cholesterol 0mg | Sodium 590mg | Total Carbohydrate 18g (Dietary Fiber 4g) | Protein 3 g

Percent Daily Value [1]:

  • Vitamin A 100 % | Vitamin C 32 % | Calcium 4 % | Iron 6 %
  • Exchanges: 4 Vegetable
  1. Percent Daily Values are based on a 2,000 calorie diet.
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