Healthy Children - February 2016

The Healthy Lunchtime Challenge Cookbook

54 Winning Recipes from America's Junior Chefs

Garden Stir-Fry
Kaitlyn Kirchner, 9

½ cup low-sodium chicken broth
½ tablespoon cornstarch
1 teaspoon reduced-sodium wheat-free soy sauce
1 tablespoon sesame oil
2 cloves garlic, minced
1 teaspoon freshly grated ginger
1 cup chopped broccoli
1 ¼ cups chopped yellow squash
1 ¼ cups carrots, cut into matchsticks
1 ¼ cups sugar snap peas
1 cup sliced onion
1 cup sliced red bell pepper

In a medium bowl, whisk together the chicken broth, cornstarch, and soy sauce. Set aside. In a wok or sauté pan over moderately high heat warm the sesame oil. Add the garlic and ginger and cook for 1 minute. Add the broccoli, squash, carrots, sugar snap peas, onion, and bell pepper and cook until tender, 7 to 10 minutes. Add the soy sauce mixture, reduce the heat to moderate, and continue cooking until the sauce is thickened.
100 calories; 3g protein; 15g carbohydrates; 4g fat (1g saturated fat); 215mg sodium