Middle Eastern Garden Stir-Fry Recipe

ingredients

1/4 cup reduced-sodium soy sauce
1 can (14.5 ounce size) vegetable broth
1 tablespoon cornstarch
1 tablespoon butter or margarine
1 cup sliced carrots
4 red new potatoes, cut into 1/4-inch cubes
1 teaspoon finely chopped fresh garlic
1 teaspoon finely chopped fresh ginger root
2 cups small broccoli florets
1/2 cup chopped roasted red pepper
1 can (15 ounce size) garbanzo beans, rinsed, drained
hot cooked rice

directions

Stir together soy sauce, broth and cornstarch in a small bowl. Mix well and set aside.

Melt butter until sizzling in a 12-inch nonstick skillet. Add carrots and potatoes. Cook on high heat, stirring constantly, until lightly browned (2 to 3 minutes).

Add garlic and ginger root. Continue cooking for 1 minute. Add broccoli, roasted red pepper and beans. Continue cooking, stirring constantly, for 2 minutes.

Reduce heat to low and add vegetable broth mixture. Cover and cook until potatoes are tender (6 to 8 minutes).

Serve over rice.

nutrition data

Nutritional data has not been calculated yet.

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