INGREDIENTS:
- 1 cup broth (chicken or vegetable)
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
- 1 teaspoon garlic powder
- Pinch of black pepper
- 3 teaspoons vegetable oil
- 5 cups sliced fresh vegetables (such as celery, broccoli, zucchini, onions, green beans, carrots, peppers)
- 2 cups uncooked chopped chicken or beef or 4 ounces firm tofu in bite size pieces
- 6 cups cooked brown rice*
STEPS:
-
Wash all vegetables.
-
Collect, slice, and measure all ingredients before starting to prepare the recipe.
-
Mix together broth, soy sauce, cornstarch, garlic powder, and pepper in small bowl. Set aside.
-
Heat 1 ½ teaspoons of oil in a large skillet over medium high heat, and add vegetables.
Cook for 5 minutes, stirring often.
-
Remove vegetables from skillet.
-
Heat remaining 1 ½ teaspoons oil over high heat in the skillet, then add beef, chicken
or tofu to the skillet. Stir until thoroughly cooked.
-
Lower heat to medium low. Return vegetables to skillet.
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Pour broth mix over vegetables and meat/tofu. Cook for 2 minutes, stirring constantly, or until liquid thickens.
-
Serve immediately over heated, cooked rice.
-
Refrigerate leftovers within 2 hours. Eat within 3 to 5 days.
* Cook rice according to package directions. The package will indicate how much uncooked
Be Creative!
Add frozen veggies in step #4 or any leftover cooked veggies or cooked meat before step #7.
Nutrition Facts |
|
|---|---|
|
6 Servings per container |
|
Amount Per ServingCalories 330 |
|
| Total Fat 6g | 8% |
| Saturated Fat 1g | 5% |
| Trans Fat 0g | |
| Cholesterol 25mg | 9% |
| Sodium 520mg | 23% |
| Total Carbohydrates 55g | 20% |
| Dietary Fiber 6g | 21% |
| Total Sugars 4g | |
| Includes 0g Added Sugars | 0% |
| Protein 15g | 30% |
| Vitamin D 0mcg | 0% |
| Calcium 78mg | 6% |
| Iron 2mg | 10% |
| Potassium 705mg | 15% |
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.