Stir-Fried Broccoli And Carrots Recipe

Name: Stir-Fried Broccoli And Carrots
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 Tbsp. corn oil; 1 lb. broccoli; 2 medium carrots; 2 small onions; 1 (8 oz.) can water chestnuts; 2 Tbsp. cornstarch; 1/3 c. Karo light corn syrup; 3 Tbsp. cider vinegar; 2 Tbsp. soy sauce; 1/2 tsp. ground ginger; 1/3 c. unsalted cashews

Servings: persons

3 Tbsp. corn oil
1 lb. broccoli
2 medium carrots
2 small onions
1 (8 oz.) can water chestnuts
2 Tbsp. cornstarch
1/3 c. Karo light corn syrup
3 Tbsp. cider vinegar
2 Tbsp. soy sauce
1/2 tsp. ground ginger
1/3 c. unsalted cashews

1
In large skillet, heat corn oil over medium-high heat.
2
Add broccoli which has been cleaned, trimmed and cut into florets and slice stalks.
3
Cut carrots into matchstick strips and cut the onion into wedges.
4
Stir-fry for 6 minutes or until vegetables are tender-crisp.
5
Add water chestnuts that have been drained and sliced.
6
In a small mixing bowl, mix cornstarch and Karo syrup until smooth.
7
Stir in cider vinegar, soy sauce and ginger.
8
Add to skillet, stirring constantly.
9
Bring to a boil over medium heat and boil 1 minute.
10
Sprinkle with cashews.

129

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 Tbsp. corn oil, 1 lb. broccoli, 2 medium carrots, 2 small onions, and more.

Yes, Stir-Fried Broccoli And Carrots falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Stir-Fried Broccoli And Carrots

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