Recipe: Middle Eastern Garden Stir-Fry

MIDDLE EASTERN GARDEN STIR-FRY

"Fresh vegetables and potatoes are stir-fried with a traditional soy-based sauce."

1/4 cup low-sodium soy sauce
1 (14 1/2 oz.) can vegetable broth
1 Tbsp. cornstarch
1 Tbsp. butter
1 cup sliced carrots
3 to 4 small new red potatoes, cut into 1/4-inch cubes
1 tsp. finely chopped fresh garlic
1 tsp. finely chopped fresh gingerroot
2 cups small broccoli florets
1/2 cup chopped roasted red pepper
1 (15 ounce) can garbanzo beans, rinsed and drained
Hot cooked rice (to serve)

Stir together soy sauce, broth and cornstarch in a small bowl; mix well and set aside.

Melt butter in a 12-inch nonstick skillet until sizzling; add carrots and potatoes. Cook over high heat, stirring constantly, until lightly browned (2-3 minutes).

Add garlic and gingerroot; continue cooking for 1 minute.

Add broccoli, red pepper and beans, continue cooking, stirring constantly, 2 minutes.

Reduce heat to low; add vegetable broth mixture. Cover and cook until potatoes are tender (5-8 minutes).

Serve over rice.

Servings: 4
Adapted from source: Land O Lakes