Directions:
- In a bowl, combine cornstarch and sugar. Stir in the broth and soy sauce until smooth; set aside.
- In a nonstick skillet coated with cooking spray, saute garlic and gingerroot for 30 seconds. Add carrots, peas and sherry or additional broth. Reduce heat to low; cook for 8-10 minutes or until vegetables are tender.
- Stir soy sauce mixture and add to vegetables. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in lemon juice. Yield: 8 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 74.22 Kcal (311 kJ) | ||
| Calories from fat | 0.03 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 198.08mg | 8% | |
| Potassium | 319mg | 7% | |
| Total Carbs | 11.7g | 4% | |
| Sugars | 6.34g | 25% | |
| Dietary Fiber | 3.14g | 13% | |
| Protein | 2.09g | 4% | |
| Vitamin C | 35.5mg | 59% | |
| Vitamin A | 1.8mg | 61% | |
| Iron | 110.1mg | 612% | |
| Calcium | 43mg | 4% | |
| Amount Per 100 g | |||
| Calories | 34.98 Kcal (146 kJ) | ||
| Calories from fat | 0.01 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 93.37mg | 8% | |
| Potassium | 150.37mg | 7% | |
| Total Carbs | 5.51g | 4% | |
| Sugars | 2.99g | 25% | |
| Dietary Fiber | 1.48g | 13% | |
| Protein | 0.99g | 4% | |
| Vitamin C | 16.7mg | 59% | |
| Vitamin A | 0.9mg | 61% | |
| Iron | 51.9mg | 612% | |
| Calcium | 20.3mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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