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Low Fat Gingered Veggies


Makes 6 servings

1 cup carrots, diagonally sliced
1 cup celery, diagonally sliced
1 cup red bell pepper, sliced in stripes
1 cup onion, coarsely chopped
1 cup fresh broccoli florets
1 cup fresh or frozen snow peas
1 to 2 clove garlic, minced
2 tablespoons cornstarch
1 1/4 cups fat-free chicken broth

Place a large skillet or wok over high heat and spray with cooking spray. Heat until hot. Add garlic carrots, celery, red pepper and onions; stir fry 3 minutes. Add broccoli, snow peas, and ginger. Combine cornstarch, and broth; pour over vegetables Cook until mixture begins to boil and thicken, stirring often. Reduce heat to low. Cover and simmer just until vegetables are crisp-tender.

Nutrition Facts
Amount Per Serving: Calories 48 - Calories from Fat 4
Percent Total Calories From: Fat 8%, Protein 19%, Carbohydrate 73%
Totals and Percent Daily Values (2000 calories): Fat 0g, Saturated Fat 0g, Cholesterol 0mg, Sodium 95mg, Total Carbohydrate 9g, Dietary Fiber 1g, Sugars 0g, Protein 2g, Vitamin A 1012 units, Vitamin C 49 units, Calcium 0 units, Iron 1 units




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.