 |
Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 2 |
|
Green beans blend nicely with the broccoli, carrots, red onion and sweet potato in this well-seasoned side dish. I created this colorful combination from the last remaining items in our refrigerator before a long vacation, says Jennifer Maslowski, New York, New York. Ingredients:
1 teaspoon cornstarch |
1/4 cup orange juice |
2 tablespoons soy sauce |
1 medium carrot, julienned |
1 cup fresh broccoli florets |
1 cup cut fresh green beans (2-inch pieces) |
2 tablespoons olive oil |
1 cup julienned peeled sweet potato |
1 cup thinly sliced red onion |
1 garlic clove, minced |
1/2 teaspoon dried rosemary, crushed |
1/4 teaspoon ground ginger |
1/8 teaspoon crushed red pepper flakes, optional |
Directions:
1. In a small bowl, combine cornstarch, orange juice and soy sauce until smooth; set aside. In a large skillet or wok, stir-fry carrot, broccoli and beans in oil for 8 minutes. Add sweet potato and onion; stir-fry until vegetables are crisp-tender.
2. Stir the soy sauce mixture; add to the skillet with garlic, rosemary, ginger, and pepper flakes if desired. Bring to a boil; cook and stir for 1 minute or until thickened. Yield: 2 servings.
|
|