Spicy Vegetable Stir-Fry

Recipe Ingredients

1/4 cup	59ml	Chicken broth - defatted
1 tablespoon	15ml	Orange juice
1 tablespoon	15ml	Reduced-sodium soy sauce
1 1/2 teaspoons	7.5ml	Cornstarch
1 1/2 teaspoons	7.5ml	Grated ginger root
1 1/2 teaspoons	7.5ml	Minced garlic - (about 3 cloves)
1/8 teaspoon	0.6ml	Crushed red pepper
1 1/2 cups	219g / 7.7oz	Small cauliflower florets
1 cup	110g / 3.9oz	Julienne-cut carrots
8 oz	227g	Zucchini - halved, and
		Thinly sliced

Recipe Instructions

In a small bowl, stir together the broth, orange juice, soy sauce and cornstarch. Set the broth mixture aside.

Lightly spray an unheated wok or large skillet with no-stick spray. Heat the wok or skillet over medium-high heat. Add the ginger, garlic and red pepper. Stir-fry about 30 seconds or until fragrant. Add the cauliflower and stir-fry for 2 minutes. Then add the carrots and stir-fry for 2 minutes. Finally, add the zucchini and stir-fry for 2 minutes more.

Stir in the broth mixture. Bring to a simmer. Cover and simmer about 1 minute or until the vegetables are crisp-tender and the sauce turns glossy and thickens. Serve immediately.

This recipe yields 4 servings.

Nutritional Information Per Serving: Calories: 34; Fat: 1 grams (6% of calories); Cholesterol: 0 milligrams; Sodium: 271 milligrams; Fiber (grams) 2.5.

Source:
Prevention's Recipe Archive at http://www.prevention.com/cooking

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