Prep time:
Recipe From: www.canadianliving.com
30 minutes
| Serves:
4 servings
Recipe From: www.canadianliving.com
Ingredients
- Carrots
- Red pepper: 1 sweet or yellow pepper
- Green pepper: 1 sweet
- Broccoli florets: Half
- Almonds: 2 tbsp (30 ml) sliced
- Vegetable oil: 1 tbsp (15 ml)
- Salt: ¼ tsp (1 ml)
- Pepper: ¼ tsp (1 ml) each salt and pepper
- Oyster sauce: 2 tbsp (30 ml)
- Brown rice: 1 to 2 cups (250 - 500 ml) cooked
Utensils
- Vegetable Peeler
- Wok or Skillet
- Serrated Knife
Directions
- Peel carrots; using serrated knife, trim off ends and slice into coins.
- Remove stem from red and green peppers. Cut each pepper in half and remove seeds and membranes. Slice peppers into ½ inch (1 cm) wide strips. Cut florets from broccoli stems. Cut florets into bite-size pieces. Peel broccoli stems and slice into coins.
- In wok or skillet, toast almonds over medium heat, stirring, until golden, 2 minutes. Place in bowl and set aside.
- Increase heat to medium-high and add oil. Add carrots, peppers, broccoli florets and stems, and salt and pepper; stir fry for 2 minutes.
- Add 2 tbsp (30 ml) water; cover and steam until carrots are tender-crisp, about 2 minutes. Remove from heat. Add oyster sauce; toss to coat.
- Sprinkle with almonds.
- Serve with 1 cup (250 ml) brown rice and a glass of soy milk to balance meal.
Nutrition Facts
per serving
Calories: 103 |
Protein: 3 g |
Fat: 5 g |
Carbohydrate: 12 g |
Fibre: 4 g |
Cooking Tip
A tender-crisp vegetable means it is tender on the outside with a slight crunch on the inside.