Turnip and Rutabaga Stir-Fry

Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 96
  • Calories from fat: 23%
  • Fat: 2.5g
  • Saturated fat: 0.4g
  • Monounsaturated fat: 0.6g
  • Polyunsaturated fat: 1.4g
  • Protein: 3.3g
  • Carbohydrate: 15.7g
  • Fiber: 3.7g
  • Cholesterol: 0.0mg
  • Iron: 1mg
  • Sodium: 514mg
  • Calcium: 72mg

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

  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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Turnip and Rutabaga Stir-Fry Recipe at a Glance
advertisement

More Recipes Like This

  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy