Turnip and Rutabaga Stir-Fry |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
2 teaspoons vegetable oil |
2 teaspoons minced peeled fresh ginger |
2 garlic cloves, minced |
2 cups (3-inch) julienne-cut peeled turnip (about 1/2 pound) |
2 cups (3-inch) julienne-cut peeled rutabaga (about 1/2 pound) |
1 cup sugar snap peas, trimmed and each cut in half lengthwise |
1/4 cup fat-free, less-sodium chicken broth |
3 tablespoons low-sodium soy sauce |
2 teaspoons cornstarch |
2 teaspoons mirin (sweet rice wine) |
Directions:
1. Heat oil in a large nonstick skillet over medium-high heat. Add ginger and garlic; stir-fry 30 seconds. Add turnip and rutabaga; stir-fry 1 minute or until crisp-tender. Add sugar snap peas; stir-fry 30 seconds.
2. Combine broth, soy sauce, cornstarch, and mirin in a small bowl; add to pan. Bring to a boil; cook 1 minute, stirring constantly.
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