Vegetable Stir Fry | Oklahoma State University

Ingredients

• 1 tablespoon canola oil
• 1 cup small broccoli florets
• 1 cup button mushrooms, sliced
• 1 cup carrot, peeled and thinly sliced on a diagonal
• 1 cup eggplant, peeled and cubed
• 1/4 cup green onions, including green part, cut into 1/2 inch pieces
• 1 1/2 cups red potato, cooked and sliced
• 1 cup plum tomatoes, chopped
• 2 tablespoons fresh lemon juice
• 1/2 cup dry white wine or fat free, reduced sodium broth
• 1/4 cup tomato juice, low sodium
• 1 tablespoon fresh chopped oregano or 1 teaspoon dried