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Stir-Fry Vegetables

2 servings

  • 1 teaspoon Vegetable Broth
  • 1/4 onion, minced
  • 1 clove minced garlic
  • 1 teaspoon fresh ginger root, finely minced
  • 1 cup carrot, diagonally sliced
  • 1 cup broccoli flowerettes,
       sliced 1/4 inch thick
  • 1/4 cup canned sliced water chestnuts
  • 2 scallions, split and cut in 2 inch lengths
  • 1 cup bean sprouts
  • 1 1/2 Tablespoons soy sauce

Heat broth in WOK. Saute onion, garlic, ginger root until onion is transparent. Add carrots, celery and broccoli. Mix well. Add 3 Tablespoons water, cover and cook 2-3 minutes. Add water chestnuts and scallions. Cook 1 minute more, then add bean sprouts and soy sauce. Stir until well mixed and sprouts are heated through. Vegetables should be tender yet crisp. Serve immediately

Nutrition Facts
Amount Per Serving: Calories 93 - Calories from Fat 4
Percent Total Calories From: Fat 4%, Protein 20%, Carbohydrate 75%
Totals and Percent Daily Values (2000 calories): Fat 0g, Saturated Fat 0g, Cholesterol 0mg, Sodium 828mg, Total Carbohydrate 18g, Dietary Fiber 2g, Protein 5g, Vitamin A 16168 units, Vitamin C 56 units, Calcium 0 units, Iron 2 units

Bon appetit!

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Barricks Insurance Services
276 N El Camino Real #6, Oceanside, CA 92058
Phone:   (310) 678-6315

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