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Tender Crisp Broccoli And Carrots

  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

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

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1016 Calories from Fat 153

% Daily Value*

Total Fat 17 g26.9%

Saturated Fat 1.5 g7.7%

Trans Fat 0.1 g

Cholesterol 0 mg

Sodium 1524.1 mg63.5%

Total Carbohydrates 217 g72.4%

Dietary Fiber 30 g120.1%

Sugars 68.9 g

Protein 29 g58.1%

Vitamin A 479.9% Vitamin C 716.9%

Calcium 317.4% Iron 139.2%

*Based on a 2000 Calorie diet

Tender Crisp Broccoli And Carrots Recipe