|
Turnip and Rutabaga Stir-Fry Ingredients: 2 teaspoons vegetable oil 2 teaspoons minced peeled fresh ginger 2 garlic cloves, minced 2 cups (3-inch) julienne-cut peeled turnip (about 1/2 pound) 2 cups (3-inch) julienne-cut peeled rutabaga (about 1/2 pound) 1 cup sugar snap peas, trimmed and each cut in half lengthwise 1/4 cup fat free, less-sodium chicken broth 3 tablespoons low-sodium soy sauce 2 teaspoons cornstarch 2 teaspoons mirin (sweet rice wine) Directions: Heat oil in a large nonstick skillet over medium-high heat. Add ginger and garlic, stir-fry 30 seconds. Add turnip and rutabaga; stir-fry another one minute or until crisp-tender. Add sugar snap peas, stirring 30 seconds. Combine broth, soy sauce, cornstarch and mirin in a small bowl; add to pan. Bring to a boil; cook one minute, stirring constantly. Recipe makes four servings. Nutritional information per 3 /4-cup serving: Calories: 96 Fat: 2.5g Protein: 3.3g Carbohydrates: 15.7g Fiber: 3.7g Cholesterol: 0 Sodium: 514mg
|