Serving : 6

Ingredients

• 2 medium Carrot, 1 medium

• 2 cups Beans Green, 1 cup

• 2 cups Cauliflower fresh, 1 cup

• 1-1/2 teaspoons Cornstarch

• 2 Tablespoons Soy Sauce low sodium

• 1 Tablespoon Wine Sherry

• 2 teaspoon Sugar

• 2 Tablespoons Canola oil

• 1 medium Onion

• 1 cup Zucchini sliced, 1 cup

      Directions

• Cut carrots into thirds, then cut into thin sticks. Bias slice beans into 1-inch lengths. In a covered saucepan cook carrots and green beans in boiling salted water for 3 minutes. Add cauliflower; cover and cook 2 minutes more. Drain well. 
   

• Stir 2 tablespoons cold water into cornstarch; stir in soy, sherry, sugar and pepper. Set aside. 

• Preheat a wok or large skillet over high heat; add cooking oil. Stir-fry onion in hot oil for 1 minute. Add carrots, beans, cauliflower, and zucchini; stir-fry 2 minutes more or until vegetables are crisp-tender. Push vegetables from center of wok.Stir soy mixture; stir into vegetables. Cook and stir 3-4 minutes or until thickened and bubbly. Serve at once.

   Nutritional Information

• Calories: 93.84cal

• Protein: 2.60g

• Fat: 0.37g

• Fiber: 3.58g

• Vitamin A: 711.38RE

• Vitamin C: 32.70mg

• Vitamin E: 5.73mg

• Thiamine: 0.10mg

• Vitamin B6: 0.14mg

• Folate: 49.24mcg

• Sodium: 275.49mg

• Potassium: 363.84mg

• Iron: 1.06mg