Sauteed Broccoli And Carrots Recipe

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Broccoli and Carrot Stir Fry

A simple and healthy side dish that will go well with any meal. It’s also quick and easy to make! Broccoli, carrots, and seasonings are stir-fried to perfection.

Prep: 10min

Total: 26min

Yield: 5 cups

Servings:

Nutrition Facts : calories 89.7 calories, Carbohydrate 8.4 g, Cholesterol 0.1 mg, Fat 5.8 g, Fiber 2.9 g, Protein 2.9 g, Saturated Fat 1 g, servingSize None, Sodium 147.3 mg, Sugar 2.4 g, Trans Fat None, unSaturated Fat None

Ingredients:

  • 5 ½ cups broccoli florets
  • 1 carrot, thinly sliced
  • 2 teaspoons water
  • 1 teaspoon cornstarch
  • 1 teaspoon chicken bouillon granules, or to taste
  • salt to taste
  • 2 tablespoons peanut oil

Instruction:

  1. 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.
  2. Bring water back to a boil in the same large pot; add sliced carrot and cook for 1 minute. Drain.
  3. Mix water and cornstarch together in a bowl until smooth. Add chicken granules and salt and mix well.
  4. 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.

Sauteed Broccoli, Carrots & Bell Peppers

Prep: 10min

Total:

Yield: 4

Servings:

Nutrition Facts : calories

Ingredients:

  • 2 tablespoons I Can’t Believe It’s Not Butter!® Vegan
  • 1 1/2 cups sliced carrot
  • 1 large red bell pepper
  • 4 ounces broccoli florets (about 2 cups)
  • 1 clove garlic
  • 2 teaspoons chopped fresh parsley (optional)
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground black pepper

Instruction:

  1. Melt I Can’t Believe It’s Not Butter!® Vegan in 12-inch nonstick skillet over medium-high heat and cook carrots, red pepper and broccoli, stirring occasionally, vegetables are until crisp-tender, about 6 minutes.
  2. Stir in garlic and cook 30 seconds. Stir in parsley, salt and black pepper.

Broccoli-Carrot Stir-Fry

Prep:

Total: 25min

Yield:

Servings:

Nutrition Facts : calories 94 calories, Carbohydrate 9 g, Cholesterol None, Fat 6 g, Fiber None, Protein 3 g, Saturated Fat 1 g, servingSize None, Sodium 111 mg, Sugar 4 g, Trans Fat None, unSaturated Fat None

Ingredients:

  • ⅓ cup chicken broth or vegetable broth
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon cornstarch
  • 1 tablespoon cooking oil
  • 1 teaspoon grated fresh ginger
  • 1 ½ cups thinly bias-sliced carrots (3 medium)
  • 2 cups broccoli florets
  • 2 tablespoons chopped walnuts, toasted

Instruction:

  1. For sauce, in a small bowl stir together broth, balsamic vinegar, and cornstarch; set aside.
  2. Pour oil into a wok or large skillet. (Add more oil as necessary during cooking.) Preheat over medium-high heat. Stir-fry ginger in hot oil for 15 seconds. Add carrots; stir-fry 1 minute. Add broccoli and stir-fry 3 to 4 minutes or until vegetables are crisp-tender. Push vegetables from center of wok.
  3. Stir sauce; add sauce to center of wok. Cook and stir until thickened and bubbly. Stir all ingredients together to coat with sauce. Cook and stir about 1 minute more or until heated through. Sprinkle with nuts. Makes 4 servings.

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Prep:

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