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Stir-Fried Broccoli And Carrots

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I'd add some cut up prepared tofu and make a main meal out of this side

dish, or any others in this booklet. kathleen

 

* Exported from MasterCook *

 

Stir-Fried Broccoli And Carrots

 

Recipe By : Betty Crocker Creative Ideas: Easy Chinese 2/95, page 22

Serving Size : 4 Preparation Time :0:00

Categories : Side Dishes Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 teaspoons finely chopped gingerroot

1 clove garlic -- finely chopped

1 1/2 cups small broccoli flowerets

2 medium thinly sliced carrots (1 cup)

1 small onion -- sliced

and separated into rings

3/4 cup chicken broth

1/4 teaspoon salt

1 tablespoon cornstarch

1 tablespoon cold water

8 ounces sliced water chestnuts -- drained

1 cup sliced mushrooms -- (3 ounces)

2 tablespoons oyster sauce

 

4 servings

 

Spray wok or 12-inch skillet with nonstick cooking spray; heat over

medium-high heat until hot. Add gingerroot and garlic; stir-fry about 1

minute or until light brown. Add broccoli, carrots and onion; stir-fry 1

minute. Stir in broth and salt; cover and cook about 3 minutes or until

carrots are crisp-tender.

 

Mix cornstarch and cold water; stir into vegetable mixture. Cook and stir

about 10 seconds or until thickened. Add remaining ingredients; cook and

stir 30 seconds.

 

Nutrition Per Serving: Calories: 75, Calories from fat: 10, Fat: 1 g,

Saturated: 0 g, Cholesterol: 0 mg, Sodium: 650 mg, Protein: 4 g ,

Carbohydrate: 17 g, Dietary Fiber: 4 g.

 

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