Nutritive 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
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
Instructions
- 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.
