With just a hint of sweet-and-sour flavor, this tasty combo makes a wonderful side dish for chicken or fish.
Total Time: 15 minutes
Yield: 4 servings
3 tablespoons cider vinegar
2 teaspoons honey
1 teaspoon bottled chopped ginger
Nonstick cooking spray
1 teaspoon canola oil
6 ounces small cauliflower florets (2 cups)
3 ounces sliced carrots (2/3 cup)
4 ounces small broccoli florets (2 cups)
3 ounces mixed bell
pepper strips (1 cup)
½ ounce sliced green onions (¼ cup)
- For sauce, stir together vinegar, honey and ginger; set aside.
- Lightly coat very large nonstick skillet or wok and vegetables with nonstick spray. Add oil to skillet; heat over medium-high heat. Stir-fry cauliflower and carrots for 2 minutes. Add broccoli, bell peppers and green onions; stir-fry about 3 minutes or until vegetables are crisp-tender.
- Carefully and slowly pour sauce mixture over vegetables in skillet. Gently toss until vegetables are evenly coated with sauce. Remove from heat and serve immediately.
Per Serving (about ¾ cup):
calories: 60; 15 calories from fat
total fat: 1.5 g; 0 g saturated fat, 0 g trans fat
cholesterol: 0 mg
sodium: 40 mg
total carbohydrates: 10 g
fiber: 3 g
sugars: 5 g
protein: 2 g
vitamins: vitamin A (90% DV), vitamin C (110% DV)
minerals: calcium (4% DV), iron (4% DV)
exchanges: 2 vegetable