Ingredients
| Quantity | Ingredients |
|---|---|
| 2 tsp | vegetable oil |
| 2 tsp | minced peeled fresh ginger |
| 2 | garlic cloves, minced |
| 2 cups | (3-inch) julienne-cut peeled turnip (about 1/2 pound) |
| 2 cups | (3-inch) julienne-cut peeled rutabaga (about 1/2 pound) |
| 1 cup | sugar snap peas, trimmed and each cut in half lengthwise |
| 1/4 cup | fat-free, less-sodium chicken broth |
| 3 tbsp | low-sodium soy sauce |
| 2 tsp | cornstarch |
| 2 tsp | mirin (sweet rice wine) |
Directions
1. Heat oil in a large nonstick skillet over medium-high heat. Add ginger and garlic; stir-fry 30 seconds. 2. Add turnip and rutabaga; stir-fry 1 minute or until crisp-tender. 3. Add sugar snap peas; stir-fry 30 seconds. 4. Combine broth, soy sauce, cornstarch, and mirin in a small bowl; add to pan. 5. Bring to a boil; cook 1 minute, stirring constantly. Yield: 4 servings (serving size: 3/4 cup)
Source: www.cookinglight.com