Directions:
- In a large nonstick skillet or wok, stir-fry the carrots, parsnips and onion in hot oil for 2 minutes. Add potatoes, sweet potatoes and ginger. Stir-fry for 5-7 minutes or until vegetables are crisp-tender. Add the broth, orange juice concentrate, salt and red pepper flakes. Cover and cook for 5-7 minutes or until vegetables are tender. Uncover; cook and stir until sauce is thickened, about 2 minutes. Yield: 6 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 172.47 Kcal (722 kJ) | ||
| Calories from fat | 60.57 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.73g | 10% | |
|---|---|---|---|
| Cholesterol | 0.21mg | 0% | |
| Sodium | 316.75mg | 13% | |
| Potassium | 685.51mg | 15% | |
| Total Carbs | 26.79g | 9% | |
| Sugars | 8.82g | 35% | |
| Dietary Fiber | 5.89g | 24% | |
| Protein | 3.44g | 7% | |
| Vitamin C | 25.1mg | 42% | |
| Vitamin A | 5.4mg | 180% | |
| Iron | 1.4mg | 8% | |
| Calcium | 66.8mg | 7% | |
| Amount Per 100 g | |||
| Calories | 109.7 Kcal (459 kJ) | ||
| Calories from fat | 38.52 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.28g | 10% | |
|---|---|---|---|
| Cholesterol | 0.13mg | 0% | |
| Sodium | 201.47mg | 13% | |
| Potassium | 436.02mg | 15% | |
| Total Carbs | 17.04g | 9% | |
| Sugars | 5.61g | 35% | |
| Dietary Fiber | 3.75g | 24% | |
| Protein | 2.19g | 7% | |
| Vitamin C | 16mg | 42% | |
| Vitamin A | 3.4mg | 180% | |
| Iron | 0.9mg | 8% | |
| Calcium | 42.5mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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