Here’s a colorful side dish to serve with Asian-style rice, noodle, or tofu dishes.
Recipe information
Yield
4 to 6 servings
Ingredients
1 teaspoon dark sesame oil
1/4 cup sherry or dry white wine
4 cups bite-size broccoli florets
1 large carrot, peeled and sliced diagonally
One 15-ounce can baby corn, drained
Pinch of salt
Preparation
Step 1
Heat the oil and sherry together in a stir-fry pan, and add the broccoli and carrot. Stir-fry over medium-high heat until the broccoli is bright green and tender-crisp.
Step 2
Add the baby corn and salt. Stir-fry until the baby corn is heated through, and serve.
nutrition information
Step 3
Calories: 108
Step 4
Total Fat: 1g
Step 5
Protein: 3g
Step 6
Carbohydrate: 18g
Step 7
Cholesterol: 0mg
Step 8
Sodium: 32mg
