Turnip and Rutabaga Stir-Fry

recipe

Yield:

4 servings (serving size: 3/4 cup)

Recipe from

Cooking Light

Nutritional 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

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)

Preparation

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.

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

November 2002
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