Stir-fry sauce flavors can vary from spicy,
to sweet-sour, to traditional. All are generally soy sauce based.
Some are a bit thick and some are thin and watery, so choose
your favorite -- all of them will work in this tasty recipe.
Broccoli-Peanut
Stir-Fry with Noodles
- 4 ounces (2 cups) uncooked
broad yolk free egg noodles
1 tablespoon butter or margarine
- 1 teaspoon minced fresh
garlic
4 cups broccoli florets
2 medium (1 cup) carrots, sliced
1/3 cup stir-fry sauce
1 (14 to 15-ounce) can baby corn, drained, cut into 1/2-inch
pieces
1/4 cup finely chopped dry roasted peanuts
- Cook noodles according
to package directions. Drain. Keep warm.
- Meanwhile, melt butter
in 12-inch nonstick skillet until sizzling; add garlic, broccoli
and carrots. Cook over medium-high heat, stirring occasionally,
until vegetables are crisply tender (6 to 7 minutes). Stir in
stir-fry sauce and corn; continue cooking until heated through
(2 to 3 minutes).
- Add hot cooked noodles;
toss to lightly coat. Sprinkle with peanuts.
Makes 4 servings.
Tip: Reducing the fat in
recipes is easy if you master a few simple techniques. Many stir-fries
are filled with whole or halved peanuts which really send the
fat content soaring. By finely chopping the peanuts, you can
use less because they go further by covering more of the food.
Nutrition Facts (1 serving):
Calories: 340 Fat: 9 g Cholesterol: 5 mg Sodium: 790 mg Carbohydrates:
58 g Dietary Fiber: 8 g Protein: 14 g
