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Middle Eastern Garden Stir-Fry

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From Easy Healthy Cooking, serves 4, 5 points per serving.


1/4 c low sodium soy sauce

1 14.5 oz can veggie broth

1 tbsp cornstarch

1 tbsp butter

1 c sliced carrots

3 to 4 small (1cup) new red potatoes, cut into 1/4 inch cubes

1 tsp finely chopped fresh garlic

1 tsp finely chopped fresh gingerroot

2 cups smal broccoli florets

1/2 c chopped roasted red peppers

1 15 oz can garbanzo beans (chick peas), rinsed and drained.

Hot cooked rice


1. Stir together soy sauce, broth and cornstarch in small bowl; mix well. Set aside.

2. Melt butter in 12 inch nonstick skillet until sizzling; add carrots and potatoes. Cook over high heat, stirring constantly, until lightly browned (2-3 minutes). Add garlic and gingerroot; continue cooking 1 minute. Add broccoli, roasted red peppers and beans; continue cooking, stirring constantly, 2 minutes.

3. Reduce heat to low; add veggie broth mixture. Cover; cook until potatoes are tender (5-8 mins).

4. Serve over rice.




210/145.5/118 (5'0")

3.7lbs till my first 10%!



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