Orange-Ginger Stir-Fry Vegetables
Minutes Prep time: 15
Minutes Total time: 15
Servings: 6
Difficulty: easy
Minutes Prep time: 15
Minutes Total time: 15
Servings: 6
Difficulty: easy
1 tablespoon vegetable oil
1 bag (16 oz each) Birds Eye® Broccoli Florets, Cauliflower & Carrots
1 can (8 oz each) La Choy® Sliced Water Chestnuts, drained
1/2 cup La Choy® Orange Ginger Stir Fry Sauce-Marinade
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 17 mg | 2% |
Carbohydrate | 12 g | 4% |
Cholesterol | 0 | |
Total Fat | 2 g | 4% |
Iron | 1 mg | 4% |
Calories | 84 kcal | 4% |
Sodium | 232 mg | 10% |
Protein | 1 g | 2% |
Saturated Fat | 2% | |
Sugars | 8 g | 1% |
Vitamin C | 15 mg | 25% |
Heat oil in large skillet over medium-high heat; add vegetables and water chestnuts. Cook 6 minutes or until vegetables are tender, stirring occasionally.
Add stir fry sauce; remove from heat and toss until vegetables are coated.
Fresh vegetables may be substituted for the frozen vegetables. Or, add 1 cup fresh sugar snap peas to the frozen vegetables for extra crunch and flavor.
For a spicy finish, sprinkle with red pepper flakes before serving.
Orange-Ginger Stir-Fry Vegetables