2 teaspoons olive oil
6 cups broccoli florets, cut from 1 bunch of broccoli
2 cups baby carrots, sliced into strips
3 garlic cloves, crushed
1 tablespoon chopped fresh oregano, or 3/4 teaspoon dried
Salt and pepper to taste
Heat the oil in a large, preferably non-stick skilled. Add the broccoli and carrots and stir-fry over high heat until the vegetables begin to brown on the edges, about 2 minutes.
Add 1/2 cup water, reduce the heat to medium-low and cook, covered until the vegetables are crisp-tender, 2 to 3 minutes.
Uncover, raise the heat to medium-high. Add the garlic and oregano and stir-fry the mixture until the water evaporates and the garlic is fragrant and turnes a place golden brown, about 1 minute. Season with salt and pepper to taste.
105 calories, 29 calories from fat, 3 grams total fat, 1 g saturated fat, 0 mg cholesterol, 73 mg sodium, 16 g carbs, 9 g fiber, 7 g protein.
