Stir-Fried Vegetables With Orange And Mint

Stir-Fried Vegetables With Orange And Mint
Stir-Fried Vegetables With Orange And Mint

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 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

Directions

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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