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    You are in: Home / Recipes / Stir Fry Zucchini and Carrots Recipe
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    Stir Fry Zucchini and Carrots

    Total Time:

    Prep Time:

    Cook Time:

    11 mins

    10 mins

    1 mins

    Chef #895748's Note:

    Stir fried zucchini and carrots

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    Ingredients:

    Servings:

    Units: US | Metric

    • 1 teaspoon cornstarch
    • 2 tablespoons water
    • 2 tablespoons cooking oil
    • 3 medium carrots, peeled and cut into 1-inch chunks or thinner
    • 4 medium zucchini, cut into 1-inch chunks or sliced thinner, if preferred
    • 4 tablespoons stir-fry sauce

    Directions:

    1. 1
      Zucchini: Slim, small zucchini will taste best. larger and usually older zucchini tend to have a bitter after-taste.
    2. 2
      Carrots: Skinny carrots are the younger roots and usually taste sweeter.
    3. 3
      Mix cornstarch with water and set aside. Heat oil in stir fry pan, wok or heavier skillet over medium high heat. Stir fry carrots for 1 minute and then add zucchini. Continue stirring for about 2 minutes. (Adjust cooking times according to the temperature you feel comfortable cooking with.).
    4. 4
      Add stir fry sauce and stir well. Stir cornstarch mixture well before adding to vegetables. Stir until sauce is thickened and serve immediately.
    5. 5
      Sauces with lemon or orange flavors, if available, may be alternate stir fry sauces to try. A side dish for Western foods too.

    Ratings & Reviews:

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    Nutritional Facts for Stir Fry Zucchini and Carrots

    Serving Size: 1 (256 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 128.9
     
    Calories from Fat 71
    55%
    Total Fat 7.9 g
    12%
    Saturated Fat 1.0 g
    5%
    Cholesterol 0.0 mg
    0%
    Sodium 284.7 mg
    11%
    Total Carbohydrate 13.9 g
    4%
    Dietary Fiber 3.4 g
    13%
    Sugars 6.4 g
    25%
    Protein 3.0 g
    6%

    The following items or measurements are not included:

    stir-fry sauce

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