Free Recipe Stir-Fried Carrots and Potatoes
Recipe Type: Free Recipes
Recipe Preparation: cook
Cooking Ingredients for Stir-Fried Carrots and Potatoes Recipe
1 tb Corn oil
4 Medium-sized carrots; (about
-1/2 pound), peeled and cut
-into matchstick strips
1/2 c Water
1 lg All-purpose potato; peeled
-and cut into matchstick
-strips
1/8 ts Black pepper
1 tb Snipped fresh chives or
-minced parsley
Stir-Fried Carrots and Potatoes Preparation
As promised, here are a couple of my favorite recipes from Reader”s Digest Great Recipes for Good Health . I”ve given you the nutritional counts as provided by the book and as computed by my software. For some reason, my software continues to be higher (I choose to believe the book). In a 10 nonstick skillet, heat the corn oil over moderately high heat for 1 minute. Add the carrots and cook, stirring, for 1 minute. Stir in 1/4 cup of water and steam, covered, over moderate heat, shaking the pan occasionally, for 3 minutes or until the liquid has evaporated. Add the potato and the remaining water and steam, covered, for 3 minutes or until the water has evaporated and the vegetables are just tender. Season with pepper and sprinkle with chives. Calories per serving: 86 book/151 my software 22%CFF, Total fat: 4g/4g, Sat fat: 0g/0g, Chol: 0mg/0mg, Protein: 1g/3g, Carb: 13g/27g, Sodium: 21g/32g, Sugars: 0/0, Fiber: 2g/1g. Posted to EAT-LF Digest by BunnyMama@aol.com on Feb 5, 1998
Cooking Temperature:
Recipe Serves: 4
How Do You Cook Stir-Fried Carrots and Potatoes?
If you know a better Stir-Fried Carrots and Potatoes Recipe please comment below.