Vegetable Stir-fry

Description

Contributed by Catsrecipes Y-Group

• Source: The New American Heart Association Cookbook
• Servings: 8

Ingredients

• 1 pound fresh broccoli
• 1 teaspoon acceptable margarine
• 1 teaspoon acceptable vegetable oil
• 1 pound carrots, peeled and thinly sliced
• 12 ounces fresh mushrooms, thinly sliced (3½ to 4 cups)
• 2 to 3 medium green onions, thinly sliced (about ⅓ cup)
• 2 tablespoons dry sherry
• 1 tablespoon fresh lemon juice
• 1 tablespoon ground nutmeg
• 1 teaspoon dried thyme, crumbled
• pepper to taste

Procedures

1. Separate broccoli florets so they are of small, uniform size.
2. Peel tough stems; cut stems into 2-inch pieces.
3. In a large skillet or wok, heat margarine and oil over medium heat, swirling to coat bottom.
4. Stir-fry broccoli, carrots, mushrooms, and green onions for 5 minutes, or until vegetables are tender-crisp.
5. Stir in remaining ingredients.

Nutritional information

Per serving:

• Calories: 65 | Protein: 3 g | Sodium: 57 mg | Fat: 4 g | Carbohydrates: 11 g
• Exchanges: 2 Vegetable, 1 Fat