HOW TO STIR-FRY BROCCOLI AND CARROTS RECIPES

STIR-FRY BROCCOLI AND CARROTS RECIPE - BETTYCROCKER.COM

Stir-Fry Broccoli and Carrots Recipe - BettyCrocker.com image

Take garden-fresh vegetables to the table in less than 30 minutes with a speedy stir-fry.

Provided by Betty Crocker Kitchens

Total Time 20 minutes

Prep Time 20 minutes

Yield 4

Number Of Ingredients 11

Ingredients

2 teaspoons finely chopped gingerroot
1 clove garlic, finely chopped
1 1/2 cups small broccoli flowerets
2 medium carrots, thinly sliced (1 cup)
1 small onion, sliced and separated into rings
3/4 cup Progresso™ chicken broth (from 32-ounce carton)
1/4 teaspoon salt
1 tablespoon cornstarch
1 tablespoon cold water
1 cup sliced mushrooms (about 3 ounces)
2 tablespoons oyster sauce

Steps:

Spray wok or 12-inch skillet with cooking spray; heat over medium-high heat. Add gingerroot and garlic; stir-fry about 1 minute or until light brown. Add broccoli, carrots and onion; stir-fry 1 minute.
Stir in broth and salt; cover and cook about 3 minutes or until carrots are crisp-tender. Mix cornstarch and cold water; stir into vegetable mixture. Cook and stir about 10 seconds or until thickened.
Add remaining ingredients; cook and stir 30 seconds.

Nutrition Facts : Calories 70 , CarbohydrateContent 10 g, CholesterolContent 0 mg, FiberContent 3 g, ProteinContent 3 g, SaturatedFatContent 1 g, ServingSize 1 Serving, SodiumContent 580 mg

STIR-FRIED BROCCOLI AND CARROTS RECIPE - BETTYCROCKER.COM

Stir-Fried Broccoli and Carrots Recipe - BettyCrocker.com image

This colorful side dish is packed with flavor and good nutrition.

Provided by Betty Crocker Kitchens

Total Time 11 minutes

Prep Time 5 minutes

Yield 4

Number Of Ingredients 12

Ingredients

2 teaspoons finely chopped gingerroot
1 garlic clove, finely chopped
1 1/2 cups small broccoli flowerets
2 medium carrots, thinly sliced (1 cup)
1 small onion, sliced and separated into rings
3/4 cup Progresso™ chicken broth (from 32-ounce carton)
1/4 teaspoon salt
1 tablespoon cornstarch
1 tablespoon cold water
1 can (8 ounces) sliced water chestnuts, drained
1 cup sliced fresh mushroom (3 ounces)
2 tablespoons oyster sauce

Steps:

Spray wok or 12-inch skillet with cooking spray; heat over medium-high heat. Add gingerroot and garlic; stir-fry about 1 minute or until light brown. Add broccoli, carrots and onion; stir-fry 1 minute.
Stir in broth and salt. Cover and cook about 3 minutes or until carrots are crisp-tender.
Mix cornstarch and cold water; stir into vegetable mixture. Cook and stir about 10 seconds or until thickened. Add water chestnuts, mushrooms and oyster sauce; cook and stir 30 seconds.

Nutrition Facts : Calories 95 , CarbohydrateContent 18 g, CholesterolContent 0 mg, FiberContent 4 g, ProteinContent 3 g, SaturatedFatContent 0 g, ServingSize 1 Serving, SodiumContent 590 mg

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