Middle Eastern Garden Stir-Fry

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Middle Eastern Garden Stir-Fry

 

1/4 cup reduced-sodium soy sauce

1 14 1/2 ounce can vegetable broth

1 tablespoon cornstarch

1 tablespoon butter

1 cup sliced carrots

3 to 4 small, 1 cup new red potatoes, cut into 1/4-inch cubes

1 teaspoon finely chopped fresh garlic

1 teaspoon finely chopped fresh gingerroot

2 cups small broccoli florets

1/2 cup chopped roasted red pepper

1 15 ounce can garbanzo beans, rinsed, drained

hot cooked rice

 

Stir together soy sauce, broth and cornstarch in small bowl; mix well. Set

aside.

Melt butter until sizzling in 12 inch nonstick skillet; add carrots and

potatoes. Cook on high heat, stirring constantly, until lightly browned 2 to 3

minutes. Add garlic and gingerroot. Continue cooking 1 minute. Add broccoli,

roasted red pepper and beans. Continue cooking, stirring constantly, 2 minutes.

Reduce heat to low; add vegetable broth mixture. Cover; cook until potatoes are

tender, 6 to 8 minutes.

Serve over rice. Serves 4.

 

 

 

 

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