I make this stir fry recipe to use up leftover vegetables. I cut back the carrots a little, or just add the leftovers in.
- 15 minutes
- 15 minutes
- 2 Tbsp. canola oil
- 2 cups broccoli, frozen or fresh
- 4 carrots
- 2 stalks celery
- 1/4 tsp. garlic powder
- 1 Tbsp. cornstarch
- 1/4 cup low sodium broth or 2 Tbsp. low sodium soy sauce
- 1 Tbsp. sugar
- 1/2 tsp. ground ginger or 1 tsp. fresh grated ginger
- Wash hands with soap and water.
- Gently wash broccoli under cold running water, if using fresh. Scrub carrots and celery with a clean vegetable brush under running water.
- Cut carrots into thin slices and celery into bite sized pieces.
- Mix carrots and celery together and sprinkle with garlic powder.
- Heat oil in skillet on medium high heat.
- Add chopped vegetables to the skillet and cook until tender-crisp, about 5 to 7 minutes.
- While the vegetables cook, put cornstarch, soy sauce, sugar and ginger in a small bowl and mix well.
- Add cornstarch mix to skillet and stir until sauce thickens, about 2 minutes.
Number of Servings 4, Serving Size 1 cup, Calories 130, Total Fat 7 g, Saturated Fat 0.5 g, Trans Fat 0 g, Cholesterol 0 mg, Sodium 620 mg, Total Carbohydrates 16 g, Fiber 3 g, Total Sugars 7 g, Includes 3 g Added Sugars, Protein 3 g, Vitamin D 0 mcg, Calcium 50 mg, Iron 1 mg, Potassium 212 mg
Serve over brown rice or other grain, such as bulgar, couscous, pasta or noodles. to add protein, top with seasoned tofu or toasted nuts.
Save time by using a bag of frozen stir fry vegetables. In place of broccoli, carrots and celery.
Substitute any vegetables you like.
Find what is in season to get the best deal.