Chinese Vegetables Photo
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.


1 pound fresh broccoli
1‑1/2 teaspoons vegetable oil
2 medium yellow onions, cut into wedges and separated
2 cloves garlic, minced
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
4 medium carrots, sliced
8 green onions, diagonally cut into thin slices
3/4 cup fat-free reduced-sodium chicken broth
1 tablespoon reduced-sodium soy sauce


  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.
This recipe appears in: Chinese
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
Fat 1/2
Vegetable 5
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