Stir-Fry Broccoli and Carrots

Take garden-fresh vegetables to the table in less than 30 minutes with a speedy stir-fry.

  • prep time 20 min
  • total time 28 min
  • ingredients 11
  • servings 4

Ingredients

2
teaspoons finely chopped gingerroot
1
clove garlic, 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 Progresso™ chicken broth (from 32-ounce carton)
1/4
teaspoon salt
1
tablespoon cornstarch
1
tablespoon cold water
1
cup sliced mushrooms (about 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. Mix cornstarch and cold water; stir into vegetable mixture. Cook and stir about 10 seconds or until thickened.
  • 3 Add remaining ingredients; cook and stir 30 seconds.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    70
    (
    Calories from Fat
    10),
    % Daily Value
    Cholesterol
    0mg
    0%;
    Sodium
    580mg
    580%;
    Total Carbohydrate
    10g
    10%
    (Dietary Fiber
    3g
    3%
    ),
    Protein
    3g
    3%
    ;
    % Daily Value*:
    Iron
    4%;
    Exchanges:
    2 Vegetable;
    Carbohydrate Choices:
    1/2
    *Percent Daily Values are based on a 2,000 calorie diet.
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