Middle Eastern Garden Stir-Fry

Stir Fry Recipes
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A combination of fresh vegetables and potatoes stir-fried with a traditional soy-based sauce.
15 min
Prep Time
30 min
Total Time
4 servings

Ingredients

Vegetables

1/4 cup
reduced-sodium soy sauce
1 (14.5-ounce) can
vegetable broth
1 tablespoon
cornstarch
1 tablespoon
Land O Lakes® Butter
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

Rice

Hot cooked rice

Directions

  1. Combine soy sauce, broth and cornstarch in bowl; mix well. Set aside.
  2. 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.
  3. Reduce heat to low; add vegetable broth mixture. Cover; cook 6-8 minutes or until potatoes are tender.
  4. Serve over rice.

Recipe Tips

Nutrition Facts (1 serving)

Calories
250
Cholesterol
10mg
Carbohydrates
46g
Protein
9g
Fat
4.5g
Sodium
1070mg
Dietary Fiber
8g

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