Recipe: Oriental Stir-Fry Vegetables

ORIENTAL STIR-FRY VEGETABLES

These Oriental-style vegetables are tasty with poached fish or grilled chicken. Serve with seasoned brown rice or orzo.

1 clove garlic, finely minced
2 tsp. gingerroot, finely chopped
1 1/2 cups broccoli florets
1 cup carrots, thinly sliced
1 small onion, sliced
3/4 cup chicken or vegetable broth
1 Tbsp. cornstarch
1 Tbsp. cold water
1 8 oz. can sliced water chestnuts, drained
1 cup mushrooms, sliced
2 Tbsp. oyster sauce

Coat non-stick skillet with vegetable spray and stir fry garlic and gingerroot for 1 minute.

Add broccoli, carrots and onion and stir fry 1 minute.

Stir in broth, cover and cook 3 minutes or until carrots are crisp tender.

Mix together cornstarch and water and stir into the vegetable mix until thickened. Stir in water chestnuts, mushrooms and oyster sauce. Cook and stir until heated through.

Servings: 4
Per serving: 91 calories and 1 gram fat. Good source of fiber, beta-carotene, folate, niacin, vitamin C and potassium

Source: The American Institute for Cancer Research