A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Broccoflower Stir-Fry
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- #28418
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
2 tablespoons ginger root, peeled, chopped
2 tablespoons shallots, peeled, chopped
1 tablespoon garlic, minced
1/2 red bell pepper, seeded, chopped
1/2 yellow bell pepper, seeded, chopped
1 large broccoflower bunch, cut into bite-size florets
2 tablespoons Worcestershire sauce
ground black pepper
directions
In wok over medium high heat or electric skillet set at 350 degrees F, using a pastry brush, brush a small amount of oil in pan.
Add ginger root, shallots and garlic. Cook 2 to 3 minutes, or until ginger root and shallots are tender-crisp, stirring constantly. Add peppers; stir-fry 1 minute.
Add broccoflower florets; stir-fry 3 to 5 minutes, or until florets are tender. Season with Worcestershire sauce and pepper.
added by
dancersrecipes
nutrition data
33 calories, 0 grams fat, 7 grams carbohydrates, 3 grams protein per serving. This recipe is low in sodium. This recipe is low in fat.
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