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Broccoli Vegetable Medley

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


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


  • 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


  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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