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Quickly cooking fresh vegetables until they are crisp-tender retains their vitamins and other essential nutrients.
1 Tbsp./15 mL
Watkins Garlic & Parsley Grapeseed Oil
Place a large skillet or wok over high heat; add grapeseed oil and heat until hot. Add carrots, celery, red pepper and onions; stir-fry 3 minutes. Add broccoli, snow peas, garlic granules and ginger. Combine cornstarch, water and soup base; pour over vegetables. Cook until mixture begins to boil and thicken, stirring often. Reduce heat to low. Cover and simmer just until vegetables are crisp-tender. Makes 6 servings.
80; Protein 2 g; Carbohydrates 12 g; Sodium 170 mg; Fat 3 g; Saturated Fat 0 g; Cholesterol 0 mg; Dietary Fiber 3 g
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This delicious recipe was published in a Watkins catalog. For maximum flavor and quality, prepare only with Watkins high quality ingredients as indicated.
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