Turnip and Rutabaga Stir-Fry

Pastas and Stir-fries.

Turnip and Rutabaga Stir-Fry


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)


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