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Stir-Fried Vegetables With Orange And Mint


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  • 1 cup purchased peeled baby carrots
  • 2 cups broccoli florets
  • 2 cups cauliflower florets
  • 2 small zucchini - (abt 4 oz) trimmed, and cut into 1/3" cubes
  • 1 yellow crookneck squash trimmed, and cut into 1/3" cubes
  • 1/4 cup chopped fresh Italian parsley
  • 3 tablespoons Sherry wine vinegar
  • 2 tablespoons chopped fresh mint
  • 2 tablespoons olive oil
  • 1 tablespoon grated orange peel
  • 2 large garlic cloves chopped
  • Salt to taste
  • Freshly-ground black pepper to taste


Servings 4


Step 1

Steam carrots 5 minutes. Add broccoli and cauliflower; steam 2 minutes. Add zucchini and crookneck squash. Steam until all vegetables are crisp-tender, about 1 minute; transfer to large bowl.

For dressing, blend parsley and next 5 ingredients in bowl. Heat wok or large skillet over high heat 1 minute. Add vegetables, then dressing. Stir-fry vegetables until heated through, about 2 minutes. Season to taste with salt and pepper.

This recipe yields 4 servings.

Per serving: calories, 119; total fat, 7 g; saturated fat, 1 g; cholesterol, 0.

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