Seven different vegetables make this classic stir-fry pleasing to the palate and it's loaded with vitamin C, fiber and potassium.
Makes 4 side-dish servings
|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|
- 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.
|Saturated Fat||<1 g|
|Total Fat||3 g|
|Calories from Fat||15 %|
Check out more recipes for Chinese