Chinese Vegetables
Yield: Makes 4 side-dish servings
Seven different vegetables make this classic stir-fry pleasing to the palate and it's loaded with vitamin C, fiber and potassium.
Ingredients:
1-1/2
teaspoons vegetable oil
2
medium yellow onions, cut into wedges and separated
1-1/2
tablespoons minced fresh ginger
8
ounces fresh spinach, coarsely chopped
4
stalks celery, diagonally cut into 1/2-inch pieces
8
ounces fresh snow peas or 1 package (6 ounces) thawed frozen snow peas, trimmed and strings removed
8
green onions, diagonally cut into thin slices
3/4
cup fat-free reduced-sodium chicken broth
1
tablespoon reduced-sodium soy sauce
Preparation:
1.
Cut broccoli tops into florets. Cut stalks into 2X1/4-inch strips.
2.
Heat oil in wok or large nonstick skillet over high heat. Add broccoli stalks, yellow onions, garlic and ginger; stir-fry 1 minute. Add broccoli florets, spinach, celery, snow peas, carrots and green onions; toss lightly.
3.
Add broth and soy sauce to vegetables; toss to coat. Bring to a boil; cover and cook 2 to 3 minutes until vegetables are crisp-tender.
Nutritional Information:
| Serving Size: |
| Fiber |
10 g |
| Carbohydrate |
28 g |
| Saturated Fat |
<1 g |
| Total Fat |
3 g |
| Calories from Fat |
15 % |
| Calories |
154 |
| Protein |
9 g |
| Sodium |
277 mg |