TLC Cooking "Chinese Vegetables"

Chinese Vegetables

Chinese Vegetables

YIELD Makes 4 side-dish servings
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Seven different vegetables make this classic stir-fry pleasing to the palate and it's loaded with vitamin C, fiber and potassium.

INGREDIENTS

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

PREPARATION:

Cut broccoli tops into florets. Cut stalks into 2X1/4-inch strips.
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.
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

NUTRITIONAL INFORMATION:

DIETARY EXCHANGE:

Fat	1/2
Vegetable	5

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