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Ingredients26 m servings 90 cals
Original recipe yields 5 servings (5 cups)
- Bring a large pot of lightly salted water to a boil. Add broccoli and cook uncovered until bright green, about 2 minutes. Transfer broccoli to a bowl of ice water using a slotted spoon and immerse for several minutes to stop the cooking process. Drain.
- Bring water back to a boil in the same large pot; add sliced carrot and cook for 1 minute. Drain.
- Mix water and cornstarch together in a bowl until smooth. Add chicken granules and salt and mix well.
- Heat peanut oil in a wok or large skillet over high heat; saute broccoli and carrots for 2 minutes. Add cornstarch mixture; cook and stir until vegetables are coated evenly, 1 to 2 minutes.
Per Serving: 90 calories; 5.8 g fat; 8.4 g carbohydrates; 2.9 g protein; < 1 mg cholesterol; 147 mg sodium. Full nutrition
ReviewsRead all reviews 2
I had some baby carrots that were close to expiring so I used those instead and just guesstimated on the ratio to the broccoli. I really liked this recipe. I do think you could simplify it by le...