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Veggie Stir-Fry

Name: Veggie Stir-Fry
Prep time: 15 min
Total time: 15 min
Yield: 2 servings.
Ingredients: 2 teaspoons cornstarch; 1/2 cup cold water; 3 tablespoons soy sauce; 1 cup fresh broccoli florets; 1 medium carrot, thinly sliced; 1/2 small onion, julienned; 1 tablespoon vegetable oil; 1 cup shredded cabbage; 1 small zucchini, julienned; 6 large mushrooms, sliced; 1/2 teaspoon minced garlic; Hot cooked rice, optional

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Total Time

Prep: 15 min.

Makes

2 servings

Valerie Belley of St. Louis, Missouri stir-fries a medley of six vegetables to create this colorful side dish for two that she serves on a bed of rice. "It's hard to believe to beat this elegant dish.

Veggie Stir-Fry Recipe photo by Taste of Home

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Ingredients

2 teaspoons cornstarch
1/2 cup cold water
3 tablespoons soy sauce
1 cup fresh broccoli florets
1 medium carrot, thinly sliced
1/2 small onion, julienned
1 tablespoon vegetable oil
1 cup shredded cabbage
1 small zucchini, julienned
6 large mushrooms, sliced
1/2 teaspoon minced garlic
Hot cooked rice, optional

Directions

In a small bowl, whisk the cornstarch, water and soy sauce until smooth; set aside. In a large skillet or wok, stir-fry the broccoli, carrot and onion in oil for 5 minutes. Add the cabbage, zucchini, mushrooms and garlic. Stir-fry until vegetables are tender. Stir soy sauce mixture; add to skillet. Cook and stir until thickened. Serve with rice if desired.

Nutrition Facts

1 cup: 150 calories, 7g fat (1g saturated fat), 0 cholesterol, 939mg sodium, 17g carbohydrate (7g sugars, 5g fiber), 6g protein. Diabetic Exchanges: 3 vegetable, 1-1/2 fat.

Veggie Stir-Fry

Ingredients

Directions

Nutrition Facts

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