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Tender Crisp Broccoli And Carrots

Ingredients
  Fresh broccoli 1 Pound
  Corn oil/Safflower oil 1 Tablespoon
  Carrots 2 Medium, cut into matchstick strips
  Onions 2 Small, cut into wedges
  Canned sliced water chestnuts 8 Ounce, drained (1 Can)
  Light corn syrup 1⁄3 Cup (5.33 tbs)
  Cider vinegar 3 Tablespoon
  Cornstarch 2 Tablespoon
  Lite soy sauce 2 Tablespoon
  Ginger 1⁄2 Teaspoon
Directions

Separate broccoli into florets.
Peel and thinly slice stems.
In a wok heat oil over medium-high heat.
Add broccoli stems, carrots and onions.
Stir-fry until tender-crisp.
Add florets and water chestnuts.
Stir-fry for 1 minute.
In a small bowl combine corn syrup, vinegar, cornstarch, soy sauce and ginger.
Stir into vegetables.
Cook for 1 minute.
Sprinkle with cashews.

Recipe Summary

Difficulty Level: 
Better Buy
Method: 
Fried
Ingredient: 
Broccoli
Interest: 
Healthy

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Average: 4.2 (21 votes)