Stir Fry Recipes

Middle Eastern Garden Stir-Fry

A combination of fresh vegetables and potatoes stir-fried with a traditional soy-based sauce.

15 min. prep time
4 servings
000 Ratings



1/4 cup reduced-sodium soy sauce
1 (14 1/2-ounce) can vegetable broth
1 tablespoon cornstarch
2 medium (1 cup) carrots, sliced
3 to 4 small (1 cup) new red potatoes, cut into 1/4-inch cubes
1 teaspoon finely chopped fresh garlic
1 teaspoon finely chopped fresh gingerroot
8 ounces (2 cups) small broccoli florets
1/2 cup chopped roasted red pepper
1 (15-ounce) can garbanzo beans, rinsed, drained


Hot cooked rice


Combine soy sauce, broth and cornstarch in bowl; mix well. Set aside.

Melt butter in 12-inch nonstick skillet until sizzling; add carrots and potatoes. Cook over high heat, stirring constantly, 2-3 minutes or until lightly browned. Add garlic and gingerroot. Continue cooking 1 minute. Add broccoli, roasted red pepper and beans. Continue cooking, stirring constantly, 2 minutes.

Reduce heat to low; add vegetable broth mixture. Cover; cook 6-8 minutes or until potatoes are tender.

Serve over rice.

Nutrition Facts (1 serving)

Calories: 250

Fat: 4.5g

Cholesterol: 10mg

Sodium: 1070mg

Carbohydrates: 46g

Dietary Fiber: 8g

Protein: 9g

Recipe #9473©1997Land O'Lakes, Inc.

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