Broccoli and Carrot Stir Fry

Ingredients

• broccoli florets (5.5 cups)
• carrot (1 )
• water (2 teaspoons)
• cornstarch (1 teaspoon)
• chicken bouillon granules (1 teaspoon)
• salt (0 )
• peanut oil (2 tablespoons)

Instructions

1. Bring a large pot of lightly salted water to a boil. Add broccoli and cook uncovered until bright green, about 2 minutes. Transfer broccoli to a bowl of ice water using a slotted spoon and immerse for several minutes to stop the cooking process. Drain.
2. Bring water back to a boil in the same large pot; add sliced carrot and cook for 1 minute. Drain.
3. Mix water and cornstarch together in a bowl until smooth. Add chicken granules and salt and mix well.
4. Heat peanut oil in a wok or large skillet over high heat; sauté broccoli and carrots for 2 minutes. Add cornstarch mixture; cook and stir until vegetables are coated evenly, 1 to 2 minutes.

Nutrition

(*Nutrition data is approximate and may vary depending on the brand and type of ingredients used.)

• kcal: 90
• fat: 6 g
• sats: 1 g
• carbs: 8 g
• fibre: 3 g
• protein: 3 g
• salt: 0.147 g