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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Preparation Time

  Cooking Time - 16 minutes, Preparation Time - 10 minutes

• Source

  All Recipes

| 1. Bring a large pot of lightly salted water to a boil. Add broccoli and cook uncovered until bright green, about 2 minutes. Transfer broccoli to a bowl of ice water using a slotted spoon and immerse for several minutes to stop the cooking process. Drain. | 2. Bring water back to a boil in the same large pot; add sliced carrot and cook for 1 minute. Drain. | 3. Mix water and cornstarch together in a bowl until smooth. Add chicken granules and salt and mix well. | 4. Heat peanut oil in a wok or large skillet over high heat; saute broccoli and carrots for 2 minutes. Add cornstarch mixture; cook and stir until vegetables are coated evenly, 1 to 2 minutes. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
broccoli floret	5 1/2	cups		-	-	-	-
carrot	1		sliced	52.48	12.2624	1.1904	0.3072
water	2	teaspoons		0.0	0.0	0.0	0.0
cornstarch	1	teaspoon		10.16	2.4339	0.0069	0.0013
chicken bouillon granule	1	teaspoon		-	-	-	-
salt	to taste			-	-	-	-
peanut oil	2	tablespoons		238.68	0.0	0.0	27.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.