Turnip And Rutabaga Stir-Fry

• 2 teaspoons vegetable oil
• 2 teaspoons minced peeled fresh ginger
• 2 garlic cloves, minced
• 2 cups (3-inch) julienne-cut peeled turnip (about 1/2 pound)
• 2 cups (3-inch) julienne-cut peeled rutabaga (about 1/2 pound)
• 1 cup sugar snap peas, trimmed and each cut in half lengthwise
• 1/4 cup fat-free, less-sodium chicken broth
• 3 tablespoons low-sodium soy sauce
• 2 teaspoons cornstarch
• 2 teaspoons mirin (sweet rice wine)

1. Heat oil in a large nonstick skillet over medium-high heat. Add ginger and garlic; stir-fry 30 seconds. Add turnip and rutabaga; stir-fry 1 minute or until crisp-tender. Add sugar snap peas; stir-fry 30 seconds.
2. Combine broth, soy sauce, cornstarch, and mirin in a small bowl; add to pan. Bring to a boil; cook 1 minute, stirring constantly.

vegetable oil, fresh ginger, garlic, sugar snap peas, chicken broth, soy sauce, cornstarch, mirin

Taken from www.myrecipes.com/recipe/turnip-rutabaga-stir-fry (may not work)