Recipes
Ginger carrots with broccoli and sesame seeds
10 minutes
10 minutes
6 servings
| 1 pkg. | 12 oz/349 g baby peeled carrots | 1 pkg. |
| 2 cups | broccoli florets | 500 ml |
| 1 tbsp | Becel® Original Margarine | 15 ml |
| 1/4 cups | chopped red pepper | 50 ml |
| 1 tbsp | sesame seeds | 15 ml |
| 2 tsp | grated fresh ginger root | 10 ml |
| 1 clove | garlic, minced | 1 clove |
- In a medium saucepan in a small amount of boiling water, cook carrots 5 minutes. Add broccoli to saucepan and continue cooking 3 minutes or until vegetables are tender. Drain.
- Meanwhile, in a large skillet, melt margarine over medium heat. Sauté red pepper, sesame seeds, ginger and garlic for 3 minutes or until tender.
- Add carrots and broccoli to pan and stir-fry until heated through. Season with salt and pepper.