By Darla Martin, RD, LD, CDE
Need help eating more veggies? Give this recipe a try! You could also add some stir fried chicken or tofu and serve over brown rice to make it a meal.
This Recipe Serves 3. Serving Size 1 Cup.
1/4 cup fat-free, reduced-sodium chicken broth
2 tablespoons reduced-sodium soy sauce
1/8 teaspoon crushed red pepper flakes
2 teaspoons canola oil
1 (12-ounce) bag carrots and broccoli florets
1 cup stringless sugar snap peas
1 teaspoon sesame seeds
- In a small bowl, whisk together the chicken broth, soy sauce, and red pepper flakes
- In a large nonstick skillet or wok, heat the oil over medium-high heat. Add the vegetables and cook for 5 minutes.
- Add the chicken broth mixture to the pan and bring to a simmer. Cook an additional 2 minutes. Sprinkle the stir-fry with sesame seeds and serve.
Nutritional Facts: Calories 95; Carbohydrates 13g; Protein 5g; Fat 4g; Saturated Fat 0.4g; Sugar 4g; Fiber 4g; Cholesterol 0mg; Sodium 465mg; Potassium 445mg.