Veggie and Brown Rice Stir-Fry
- Number of Servings: 4
Ingredients
1 1/2 Cup Celery, Sliced1 1/2 Cup Carrots, Matchsticks2 Cups Mushrooms, sliced1 onion, Sliced1 Cup Asparagus, 1 inch Pieces1/2 Cup Bell Peppers, Sliced2 TBSP Vegetable Oil-For Sauce-1/4 Cup Chicken Broth1/4 Cup Soy Sauce2 Tsp Rice Wine Vinegar2 Tsp Sesame Oil1 Tsp Hot Red Pepper1 Tsp Sugar1 TBSP Corn StarchT TBSP Cold Water
1) Cook rice according to package directions.
2) Heat vegetable oil in wok. Stir fry onions and asparagus until they start to soften.
3) Add in the rest of the vegetables and cook until desired doneness. While the vegetable cook, mix together sauce, and the corn starch and water. Stir in sauce, stir in corn starch, and remove from heat.
4) Serve over rice and enjoy!
Serving Size: 2 large servings, or 4 small servings
2) Heat vegetable oil in wok. Stir fry onions and asparagus until they start to soften.
3) Add in the rest of the vegetables and cook until desired doneness. While the vegetable cook, mix together sauce, and the corn starch and water. Stir in sauce, stir in corn starch, and remove from heat.
4) Serve over rice and enjoy!
Serving Size: 2 large servings, or 4 small servings
Nutritional Info Amount Per Serving
- Calories: 272.2
- Total Fat: 10.7 g
- Cholesterol: 0.3 mg
- Sodium: 1,034.0 mg
- Total Carbs: 40.2 g
- Dietary Fiber: 6.0 g
- Protein: 6.6 g
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