Stella Fong and Lily Loh
Recipe by Cooking Light May 1996

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Yield:
6 servings (serving size: 1 cup)
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Ingredients

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Directions

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  • Combine first 5 ingredients in a small bowl; stir with a wire whisk until well-blended. Set aside.

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  • Heat oil in a wok or large nonstick skillet over high heat. Add carrot, celery, and onion; stir-fry 2 minutes. Add snow peas, corn, and mushrooms; stir-fry 2 minutes. Add broth mixture; stir-fry 1 minute or until thick and bubbly.

Nutrition Facts

119 calories; calories from fat 23%; fat 3g; saturated fat 0.5g; mono fat 0.8g; poly fat 1.4g; protein 3.8g; carbohydrates 21.6g; fiber 2.4g; iron 1.5mg; sodium 435mg; calcium 31mg.
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