Savory Vegetable Stir-Fry

Savory Vegetable Stir-Fry

8

"Yellow squash, zucchini, carrots and red onion combine to make this sassy stir-fried side dish that's ready in just 20 minutes!"

Ingredients

20 m {{adjustedServings}} servings 70 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 70 kcal
  • 4%
  • Fat:
  • 2.6 g
  • 4%
  • Carbs:
  • 11.4g
  • 4%
  • Protein:
  • 2 g
  • 4%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 291 mg
  • 12%

Based on a 2,000 calorie diet

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Directions

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  1. Heat the oil in a 12-inch skillet over medium-high heat. Add the yellow squash, zucchini, carrots and onion and stir-fry until the vegetables are tender-crisp.
  2. Stir the concentrated broth in the skillet and cook until the mixture is hot.

Footnotes

  • Cooking Basics: True "baby" carrots are a seasonal vegetable available in spring and early summer and are sold in bunches with the green tops left on. They can usually be found in upscale grocery stores or farmers' markets. "Baby-cut" carrots are mature carrots that have been peeled and cut into small carrot-shaped pieces. They are widely available year round in the produce section of most grocery stores.
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Reviews

8
  1. 12 Ratings

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Add in some broccoli, mushrooms, and a pepper (red/yellow/orange) or two, and replace the Swanson's with House of Tsang Stir-Fry sauce (or Szechuan if you like it on the spicier side as I do) an...

My husband and I both like this dish; cruncy veggies, nice flavor, and easy too. We added pepper to taste.

I've been making this for quite awhile now & my family loves it. I make Angle Hair Pasta & serve this over it. It is so yummy!! Sometimes I will stir fry cubed boneless cubed chicken breast f...