Guest guest Posted January 15, 2002 Report Share Posted January 15, 2002 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. - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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