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Stir-Fry Veggies

Need help eating more veggies? Give this recipe a try! You could also add some stir fried chicken or tofu and serve over brown rice to make it a meal. 

Prep Time: 5 minutes

Nutrition Facts

Serving Size: 1 cup

  • Calories 95
  • Carbohydrate 13 g
  • Protein 5 g
  • Fat 4.0 g
  • Saturated Fat 0.4 g
  • Sugar 4 g
  • Dietary Fiber 4 g
  • Cholesterol 0 mg
  • Sodium 465 mg
  • Potassium 445 mg

This Recipe Serves 3

Ingredients

1/4 cup fat-free, reduced-sodium chicken broth
2 tablespoons reduced-sodium soy sauce
1/8 teaspoon crushed red pepper flakes
2 teaspoons canola oil
1 (12-ounce) bag carrots and broccoli florets
1 cup stringless sugar snap peas
1 teaspoon sesame seeds

Instructions

  1. In a small bowl, whisk together the chicken broth, soy sauce, and red pepper flakes
  2. In a large nonstick skillet or wok, heat the oil over medium-high heat. Add the vegetables and cook for 5 minutes.
  3. Add the chicken broth mixture to the pan and bring to a simmer. Cook an additional 2 minutes. Sprinkle the stir-fry with sesame seeds and serve.

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Meals for Two

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