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Turnip and Rutabaga Stir-Fry

Yield 4 servings (serving size: 3/4 cup)

Ingredients

  • 2 teaspoons vegetable oil
  • 2 teaspoons minced peeled fresh ginger
  • 2 garlic cloves, minced
  • 2 cups (3-inch) julienne-cut peeled turnip (about 1/2 pound)
  • 2 cups (3-inch) julienne-cut peeled rutabaga (about 1/2 pound)
  • 1 cup sugar snap peas, trimmed and each cut in half lengthwise
  • 1/4 cup fat-free, less-sodium chicken broth
  • 3 tablespoons low-sodium soy sauce
  • 2 teaspoons cornstarch
  • 2 teaspoons mirin (sweet rice wine)

Nutrition Information

  • calories 96
  • caloriesfromfat 23 %
  • fat 2.5 g
  • satfat 0.4 g
  • monofat 0.6 g
  • polyfat 1.4 g
  • protein 3.3 g
  • carbohydrate 15.7 g
  • fiber 3.7 g
  • cholesterol 0.0 mg
  • iron 1 mg
  • sodium 514 mg
  • calcium 72 mg

How to Make It

  1. Heat oil in a large nonstick skillet over medium-high heat. Add ginger and garlic; stir-fry 30 seconds. Add turnip and rutabaga; stir-fry 1 minute or until crisp-tender. Add sugar snap peas; stir-fry 30 seconds.

  2. Combine broth, soy sauce, cornstarch, and mirin in a small bowl; add to pan. Bring to a boil; cook 1 minute, stirring constantly.