Here’s a colorful side dish to serve with Asian-style rice, noodle, or tofu dishes.

　　

Ingredients

4 to 6 servings

　　1 teaspoon dark sesame oil

　　1/4 cup sherry or dry white wine

　　4 cups bite-size broccoli florets

　　1 large carrot, peeled and sliced diagonally

　　One 15-ounce can baby corn, drained

　　Pinch of salt

　　

Step 1

Heat the oil and sherry together in a stir-fry pan, and add the broccoli and carrot. Stir-fry over medium-high heat until the broccoli is bright green and tender-crisp.

　　

Step 2

Add the baby corn and salt. Stir-fry until the baby corn is heated through, and serve.

　　

nutrition information

Step 3

Calories: 108

　　

Step 4

Total Fat: 1g

　　

Step 5

Protein: 3g

　　

Step 6

Carbohydrate: 18g

　　

Step 7

Cholesterol: 0mg

　　

Step 8

Sodium: 32mg

　　The Vegetarian 5-Ingredient Gourmet