Words on Wellness

It’s National Nutrition Month and this year’s theme is Eat right with color!  Orange, red, white, and green — this month’s recipe brings together all kinds of color!

Makes 4 servings

Sauce:

• 1/4 cup canned or homemade vegetable or chicken broth
• 1 tablespoon soy sauce
• 2 tablespoons water
• Pepper to taste

Vegetables:

• 1 teaspoon cooking oil
• 1 medium carrot, thinly sliced diagonally
• 1 red bell pepper, seeded and cut into bite sized pieces
• 1/2 onion, cut into 1 inch pieces
• 2 cups broccoli florets

Instructions:

1. Combine sauce ingredients in a bowl, set aside.
2. Place a wok or wide frying pan over HIGH heat until hot.
3. Add oil, swirling to coat sides.
4. Add vegetables and stir-fry for 1 minute.
5. Add sauce and bring to a boil.
6. Reduce heat to MEDIUM-HIGH; cover and cook for 5 minutes.

Nutrition Information: 42 calories, 1.4 grams total fat, 7 grams carbohydrate, 2 grams protein, 2 grams fiber, 306 mg sodium, 0 mg cholesterol

Adapted from Fruits and Veggies More Matters website.

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