Side Dishes
Stir-Fry Broccoli and Carrots
Description
Take garden-fresh vegetables to the table in less than 30 minutes with a speedy stir-fry.
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
Directions:
- 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.
