Rainbow Vegetable Stir-Fry
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 103 |
| pro | 3 g |
| total fat | 5 g |
| sat. fat | 0 |
| carb | 12 g |
| fibre | 4 g |
| chol | 0 mg |
| sodium | 494 mg |
| % RDI: | - |
| calcium | 5 |
| iron | 8 |
| vit A | 111 |
| vit C | 188 |
| folate | 20 |
Arm the kids with a small serrated knife and they will think they're chefs as they cut up the vegetables for this tender-crisp array. Small serrated knives are usually rounded at the tip and are good for kids to start with because they are easier to control than a chef's knife.
Ingredients
Preparation
Using vegetable peeler, peel carrots; using serrated knife, trim off ends and slice into coins. Remove stem from red and green peppers. Cut each pepper in half and remove seeds and membranes. Slice peppers into 1/2-inch (1 cm) wide strips. Cut florets from broccoli stems. Cut florets into bite-size pieces. Peel broccoli stems and slice into coins.
In wok or large skillet, toast almonds over medium heat, stirring, until golden, 2 minutes. Place in bowl and set aside.
Increase heat to medium-high and add oil. Add carrots, peppers, broccoli florets and stems, salt and pepper; stir-fry for 2 minutes. Add 2 tbsp (25 mL) water; cover and steam until carrots are tender-crisp, about 2 minutes. Remove from heat. Add oyster sauce; toss to coat. Sprinkle with almonds.
Additional information :
Tip: What does tender-crisp mean? When you bite into a tender-crisp vegetable, it is tender on the outside with a slight crunch on the inside.
Source : Canadian Living Magazine: April 2004
- Keywords : Sides; Vegetarian; Stir Fry; Broccoli; Carrots;
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