Gingered Vegetables

Quickly cooking fresh vegetables until they are crisp-tender retains their vitamins and other essential nutrients.

1 Tbsp./15 mL Watkins Garlic & Parsley Grapeseed Oil
1 cup/250 mL diagonally sliced carrots
1 cup/250 mL diagonally sliced celery
1 cup/250 mL red bell pepper strips
1 cup/250 mL coarsely chopped onion
1 cup/250 mL fresh broccoli florets
1 cup/250 mL fresh or frozen snow peas
1-1/2 tsp./7.5 mL Watkins Garlic Granules
1-1/2 tsp./7.5 mL Watkins Ginger
2 Tbsp./30 mL cornstarch
1-1/4 cup /325 mL water
2 tsp./10 mL Watkins Chicken Soup Base  

Place a large skillet or wok over high heat; add grapeseed oil and heat until hot.   Add carrots, celery, red pepper and onions; stir-fry 3 minutes.  Add broccoli, snow peas, garlic granules and ginger.  Combine cornstarch, water and soup base; 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.   Makes 6 servings.

80; Protein 2 g; Carbohydrates 12 g; Sodium 170 mg; Fat 3 g; Saturated Fat 0 g; Cholesterol 0 mg; Dietary Fiber 3 g 

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