Chinese Vegetables
Browse the recipe 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:
| 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 |
DIETARY EXCHANGE:
| Fat | 1/2 |
| Vegetable | 5 |