Veggie Stir Fry

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Number of Servings: 3
Serving Size: 1 cup 

Ingredients:

• 1 T Sesame Oil
• 1 1/3 cups Broccoli florets
• 1 1/3 cups Cauliflower florets
• 1 large Red Pepper
• 1/3-cup low-sodium chicken broth, more if needed
• 1 tsp Minced or chopped Garlic (Minced Garlic from a jar is easy!)
• ½ tsp minced fresh Ginger or 1/8 tsp powdered
• 2 tsp light soy sauce
• 1 tsp cornstarch, dissolved in 1 T water

Directions:

1. Heat a large, non-stick frying pan over medium-high heat.
2. Add sesame oil, turning the pan to coat well.
3. Add the vegetables and sauté for a minute.
4. Add in the chicken broth, garlic, and ginger, and toss to blend.
5. Cook about 4 minutes, stirring constantly.
6. Add more chicken broth if moisture is needed.
7. Reduce heat to medium-low, push the vegetables to one side of the frying pan, and stir in soy sauce and cornstarch mixture.
8. Heat and stir until thickened (1-minute).
9. Stir in the vegetables to coat with the sauce.

Profile Exchange: 1 cup vegetables, 1 fat, 1 flex food

Photo courtesy of greenlifesocal.com