Directions:
- In a small bowl, combine the cornstarch, sugar, ginger, broth, water, soy sauce and vinegar until smooth; set aside.
- In a large nonstick skillet or wok, stir-fry the carrots and broccoli in oil for 2 minutes. Add peppers; stir-fry 6-8 minutes longer or until vegetables are crisp-tender.
- Stir cornstarch mixture and add to the skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Add 3/4 cup onions; cook 2 minutes longer. Garnish with remaining onions. Yield: 6 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 90 Kcal (377 kJ) | ||
| Calories from fat | 27 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3g | 5% | |
|---|---|---|---|
| Sodium | 624.77mg | 26% | |
| Potassium | 388.92mg | 8% | |
| Total Carbs | 12.62g | 4% | |
| Sugars | 5.18g | 21% | |
| Dietary Fiber | 3.46g | 14% | |
| Protein | 3.42g | 7% | |
| Vitamin C | 112.3mg | 187% | |
| Vitamin A | 0.2mg | 7% | |
| Iron | 0.6mg | 3% | |
| Calcium | 40.4mg | 4% | |
| Amount Per 100 g | |||
| Calories | 42.01 Kcal (176 kJ) | ||
| Calories from fat | 12.6 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.4g | 5% | |
|---|---|---|---|
| Sodium | 291.62mg | 26% | |
| Potassium | 181.53mg | 8% | |
| Total Carbs | 5.89g | 4% | |
| Sugars | 2.42g | 21% | |
| Dietary Fiber | 1.61g | 14% | |
| Protein | 1.59g | 7% | |
| Vitamin C | 52.4mg | 187% | |
| Vitamin A | 0.1mg | 7% | |
| Iron | 0.3mg | 3% | |
| Calcium | 18.8mg | 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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