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Veggie Stir Fry
Prep Time:
10 minutes
Cook Time:
10 minutes
Makes:
6 servings
Ingredients

2 tsp. olive oil

1 small onion, sliced

2 carrots, peeled & cut into coins

1 lb. brussel sprouts

1 head broccoli, trimmed into florets

1 pint mushrooms, sliced

* Sauce

1 Tbsp. cornstarch

1/2 c. Central Market Organics Low Sodium Chicken Broth

2 Tbsp. low sodium soy sauce

1 Tbsp. chipotle in adobo, minced

Directions


Heat skillet to medium-high and add oil.
When oil is shimmering, add onions and cook until tender.
Add carrots and Brussels sprouts, stirring frequently. Cook 2 minutes.
Add broccoli and mushrooms, and cook an additional 2 minutes stirring
occasionally.
While veggies cook, whisk cornstarch and broth together until combined
; blend in soy sauce and chipotle.
Add sauce mixture to veggies, and cook 1 to 2 minutes or until sauce t
hickens.
Remove from heat and serve.

Nutritional Information


Serving size: 275g, Calories: 110, Total Fat: 2.5g, Saturated Fat: 0g,
Sodium: 270mg, Carbohydrates: 20g, Dietary Fiber: 7g, Protein: 7g

Source


My H-E-B Health and Wellness