Thursday, June 18, 2009

Stir Fried Vegetables

1 Tbsp olive oil
3 cups sliced carrots
2 cups sliced celery
1 medium onion, diced
1 Tbsp ginger paste
2 cloves garlic, minced
1/4 cup chicken broth
1 Tbsp rice wine vinegar
1 Tbsp soy sauce

Heat skillet over high heat. When hot, drizzle in olive oil. Add ginger paste, garlic and carrots. Stir fry for 3- 4 minutes (carrots just begin to get tender). Add onion and celery. Stir fry 3-4 minutes. Add chicken broth and continue to cook on high until tender. Add vinegar and soy sauce.

8 servings - 1 point per serving

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