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Country Garden Stir Fry With Herbed Butter's picture
  Whole green beans 1⁄2 Pound, stemmed
  Carrots 4 Medium, diagonally sliced about 1/8 inch thick to make about 2 cups
  Cauliflower florets 2 Cup (32 tbs)
  Butter/Margarine 1⁄4 Cup (4 tbs), softened
  Fresh lemon juice 1 Tablespoon
  Finely chopped parsley 1 Tablespoon
  Salt 1⁄2 Teaspoon

1. Place 1/3 cup water in large nonstick skillet or wok. Add beans, carrots and cauliflower. Bring to a boil. Reduce heat, cover tightly and simmer 8 to 10 minutes or until crisp-tender.
2. Meanwhile, in small bowl, whisk together butter, lemon juice, parsley and salt; set aside.
3. When vegetables are crisp-tender, uncover and increase heat to high. Cook, stirring gently, until all liquid has evaporated. (Be careful not to burn vegetables.)
4. Remove from heat; toss gently with butter mixture.

Recipe Summary

Difficulty Level: 
Stir Fried

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Average: 4.2 (20 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 642 Calories from Fat 410

% Daily Value*

Total Fat 47 g71.9%

Saturated Fat 29 g145.2%

Trans Fat 0 g

Cholesterol 121 mg40.3%

Sodium 1226.1 mg51.1%

Total Carbohydrates 52 g17.5%

Dietary Fiber 20.4 g81.6%

Sugars 20.1 g

Protein 11 g22.8%

Vitamin A 869.2% Vitamin C 223.4%

Calcium 16% Iron 14.3%

*Based on a 2000 Calorie diet

Country Garden Stir Fry With Herbed Butter Recipe