Broth Glazed Vegetables
This adds a lot of flavor with a sauce that is low in fat.

Servings: 4

• 2 tablespoons cornstarch
• 1 - 14 1/2 ounce can fat-free chicken broth
• 1 teaspoon canola oil
• 1 cup carrots, sliced
• 1 cup celery, sliced
• 1 cup sweet red pepper, cut into strips
• 1 large sweet onion, cut in small wedges
• ½ teaspoon ground ginger
• 1/2 teaspoon garlic powder
• 1 cup fresh broccoli flowerets
• 1 cup fresh snow pea pods

Stir together cornstarch and broth in a small bowl until smooth and set aside.

Heat oil or spray a 10 inch nonstick skillet or wok over medium heat. Add carrots, celery, red pepper, onion, ginger and garlic powder. Stir-fry until vegetables are tender-crisp.

Add broccoli and snow peas. Add reserved cornstarch/broth mixture and cook until the mixture boils and thickens, stirring constantly.

Reduce heat to low. Cover and cook 2 minutes or until vegetables are tender, stirring occasionally.

Per Serving: 87 Calories
1g Fat (12.2% calories from fat)
7g Protein
16g Carbohydrate
4g Dietary Fiber
0mg Cholesterol
251mg Sodium
Exchanges: 1/2 Grain (Starch); 1/2 Lean Meat; 2 Vegetable; 0 Fat.

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