Vegetable Stir Fry with Brown Rice
A quick and tasty veggie stir fry that will remind you of your favorite Chinese restaurant.
||Add sunflower oil to wok or deep frying pan/skillet.
||Heat wok on high for a few minutes, until smoke starts coming off the bottom.
||Put a tablespoon of soy sauce in the oil. Pick up the wok and move the oil and soy sauce to coat.
||Prepare brown rice.
||Add frozen Asian vegetables to wok (expect some steam).
||While vegetables are cooking, mix chicken broth in a bowl with a tablespoon of soy sauce and corn starch. Mix with a fork until it looks cloudy and nearly white.
||Once vegetables are no longer frozen, add the mixture to the wok. Make sure to stir before adding so the corn starch does not coagulate. This will create a nice thick brown sauce.
||Once the sauce is properly thickened (only a few minutes), the dish is done. Serve it with the brown rice and enjoy.
There are 251 calories in 1 serving of Vegetable Stir Fry with Brown Rice.
Calorie split: 36% fat, 52% carbs, 13% protein.
Amount Per Serving
% Daily Values*
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