Vegetable Stir-Fry


Serves: 4
Total Calories: 141

Ingredients

1 teaspoon safflower oil
1 onion small, peeled, quartered, and thinly sliced
2 cloves garlic minced
2 teaspoons ginger root minced fresh
1 cup carrot pared and thinly sliced
1 cup zucchini thinly sliced
1 cup celery thinly sliced
1 cup broccoli fresh flowerets, quartered and stems pared and sliced 1/4 -inch thick
1/4 cup chicken broth
1/3 cup water chestnut sliced
3 green onions sliced
1 cup tofu cut in large cubes
3 to 4 tablespoons soy sauce

Directions:

Heat oil in a large heavy skillet sauté onion, garlic, and ginger root for 2 minutes. Add carrots, zucchini, celery, and broccoli mix well. Add chicken broth cover and cook 3 minutes. Add water chestnuts and green onions followed by tofu and soy sauce. Stir until chestnuts and onions are heated through and vegetables are crisp-tender.

* Tofu is obtainable in the specialty section of produce departments.

Nutritional Facts:

Serves: 4
Total Calories: 141
Calories from Fat: 12

This Vegetable Stir-Fry recipe is from the Recipes For Healthy Living Cookbook. Download this Cookbook today.




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