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Stir Fried Broccoli And Carrots

  Vegetable oil 2 Tablespoon
  Thin ginger root slices 2 , finely chopped
  Garlic 1 Clove (5 gm), finely chopped
  Small broccoli flowerets 1 1⁄2 Cup (24 tbs)
  Thinly sliced carrots 1 Cup (16 tbs)
  Onion 1 Small, sliced and separated into rings
  Chicken broth 3⁄4 Cup (12 tbs)
  Salt 1 Teaspoon
  Cornstarch 1 Tablespoon
  Cold water 1 Tablespoon
  Canned water chestnuts 8 1⁄2 Ounce, drained and thinly sliced (1 Can)
  Sliced mushrooms 1 Cup (16 tbs)
  Oyster sauce 2 Tablespoon

Heat oil in wok or 12-inch skillet until hot.
Add ginger root and garlic; stir-fry until light brown, 1 minute.
Add broccoli, carrots and onion; stir-fry 1 minute.
Add chicken broth and salt; cover and cook until carrots are crisp-tender, about 3 minutes.
Mix cornstarch and water; stir into vegetable mixture.
Cook and stir until thickened, about 10 seconds.
Add water chestnuts, mushrooms and oyster sauce; cook and stir 30 seconds.

Recipe Summary

Stir Fried

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Average: 4.1 (21 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 679 Calories from Fat 281

% Daily Value*

Total Fat 32 g49.1%

Saturated Fat 4.2 g21.2%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 3473.8 mg144.7%

Total Carbohydrates 85 g28.4%

Dietary Fiber 9 g35.9%

Sugars 13.4 g

Protein 17 g34.7%

Vitamin A 721.2% Vitamin C 596.3%

Calcium 27.3% Iron 34.9%

*Based on a 2000 Calorie diet

Stir Fried Broccoli And Carrots Recipe