Stir-fried Broccoli and Carrots

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Stir-fried Broccoli and Carrots
This colorful side dish is packed with flavor and good nutrition.

Prep Time:5 min
Start to Finish:10 min
Makes:4 servings

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 chicken broth
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

1. Spray 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.

2. Stir in broth and salt. Cover and cook about 3 minutes or until carrots are crisp-tender.

3. Mix 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 Information:
1 Serving: Calories 95 (Calories from Fat 10 ); Total Fat 1 g (Saturated Fat 0g); Cholesterol 0mg; Sodium 590 mg; Total Carbohydrate 18 g (Dietary Fiber 4 g); Protein 3 g Percent Daily Value*: Vitamin A 100 %; Vitamin C 32 %; Calcium 4 %; Iron 6 %

Exchanges: 4 Vegetable
*Percent Daily Values are based on a 2,000 calorie diet.


Variation
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.