Stir-Fried Vegetables with Orange and Mint
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 servings
- 2 tablespoons olive oil
- 1 tablespoon grated orange peel
- 2 cups broccoli florets
- 1/4 cup chopped fresh italian parsley
- 2 cups cauliflower florets
- 2 tablespoons chopped fresh mint
- 2 large garlic cloves, chopped
Preparation 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. Per serving: calories, 119; total fat, 7 g; saturated fat, 1 g; cholesterol, 0 Nutritional analysis provided by Bon Appétit
Preparation 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. Per serving: calories, 119; total fat, 7 g; saturated fat, 1 g; cholesterol, 0 Nutritional analysis provided by Bon Appétit
