Broth Glazed Vegetables
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
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