Stir-Fried Vegetables with Orange and Mint |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Add crunch to the meal by having rice cakes on the side. Sauvignon Blanc is a good choice to balance the flavors of the vegetables. Ingredients:
1 cup purchased peeled baby carrots |
2 cups broccoli florets |
2 cups cauliflower florets |
2 small zucchini (about 4 ounces), trimmed, cut into 1/3-inch cubes |
1 yellow crookneck squash, trimmed, cut into 1/3-inch cubes |
1/4 cup chopped fresh italian parsley |
3 tablespoons sherry wine vinegar |
2 tablespoons chopped fresh mint |
2 tablespoons olive oil |
1 tablespoon grated orange peel |
2 large garlic cloves, chopped |
Directions:
1. Steam carrots 5 minutes. Add broccoli and cauliflower; steam 2 minutes. Add zucchini and crookneck squash. Steam until all vegetables are crisp-tender, about 1 minute; transfer to large bowl.
2. For dressing, blend parsley and next 5 ingredients in bowl. Heat wok or large skillet over high heat 1 minute. Add vegetables, then dressing. Stir-fry vegetables until heated through, about 2 minutes. Season to taste with salt and pepper.
3. Per serving: calories, 119; total fat, 7 g; saturated fat, 1 g; cholesterol, 0 Nutritional analysis provided by Bon Appétit
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