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
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
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
Add sauce mixture to veggies, and cook 1 to 2 minutes or until sauce thickens.
Remove from heat and serve.
Serving size: 275g, Calories: 110, Total Fat: 2.5g, Saturated Fat: 0g, Sodium: 270mg, Carb
ohydrates: 20g, Dietary Fiber: 7g, Protein: 7g
My H-E-B Health and Wellness