Veggie and Brown Rice Stir-Fry

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Nutritional Info
  • Servings Per Recipe: 4
  • 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

View full nutritional breakdown of Veggie and Brown Rice Stir-Fry calories by ingredient
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Quick Veggie Stir-Fry served over Brown Rice Quick Veggie Stir-Fry served over Brown Rice
Number of Servings: 4


    1 1/2 Cup Celery, Sliced
    1 1/2 Cup Carrots, Matchsticks
    2 Cups Mushrooms, sliced
    1 onion, Sliced
    1 Cup Asparagus, 1 inch Pieces
    1/2 Cup Bell Peppers, Sliced
    2 TBSP Vegetable Oil

    -For Sauce-

    1/4 Cup Chicken Broth
    1/4 Cup Soy Sauce
    2 Tsp Rice Wine Vinegar
    2 Tsp Sesame Oil
    1 Tsp Hot Red Pepper
    1 Tsp Sugar

    1 TBSP Corn Starch
    T TBSP Cold Water


Veggies can always be changed out for whatever you like- Stir Fry's are fantastic for changing it up! Chicken or beef would be rather tasty in here!

The sauce is quite spicy- if your worried at all about the heat, half the red pepper flakes when you mix the sauce, or add the flakes to the dish until it tastes good for you!

I used regular Kikoman soy sauce, but if you're watching your sodium, there are lower sodium varieties available.


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

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