Arm the kids with a small serrated knife and they will think they're chefs as they cut up the vegetables for this tender-crisp array. Small serrated knives are usually rounded at the tip and are good for kids to start with because they are easier to control than a chef's knife.
- Portion size 4 servings
- Credits : Canadian Living Magazine: April 2004
Ingredients
Method
Using vegetable peeler, peel carrots; using serrated knife, trim off ends and slice into coins. Remove stem from red and green peppers. Cut each pepper in half and remove seeds and membranes. Slice peppers into 1/2-inch (1 cm) wide strips. Cut florets from broccoli stems. Cut florets into bite-size pieces. Peel broccoli stems and slice into coins.
In wok or large skillet, toast almonds over medium heat, stirring, until golden, 2 minutes. Place in bowl and set aside.
Increase heat to medium-high and add oil. Add carrots, peppers, broccoli florets and stems, salt and pepper; stir-fry for 2 minutes. Add 2 tbsp (25 mL) water; cover and steam until carrots are tender-crisp, about 2 minutes. Remove from heat. Add oyster sauce; toss to coat. Sprinkle with almonds.
Nutritional facts <b>Per serving:</b> about
- Sodium 494 mg
- Protein 3 g
- Calories 103.0
- Total fat 5 g
- Cholesterol 0 mg
- Saturated fat trace
- Total carbohydrate 12 g
%RDI
- Iron 8.0
- Folate 20.0
- Calcium 5.0
- Vitamin A 111.0
- Vitamin C 188.0
