Name: Vegetable Stir Fry with Brown Rice
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 2 servings asian veggies; 1/2 serving corn starch; 2 servings minute brown rice; 2 servings lite soy sauce; 2 tbsps sunflower oil; 1 cup low sodium chicken broth

Ingredients

3 1/2 cups Asian vegetables

1 1/2 tsps corn starch

8 oz instant brown rice

2 tbsps lite soy sauce

2 tbsps sunflower oil

1 cup low sodium chicken broth

Directions

1.	Add sunflower oil to wok or deep frying pan/skillet.
2.	Heat wok on high for a few minutes, until smoke starts coming off the bottom.
3.	Put a tablespoon of soy sauce in the oil. Pick up the wok and move the oil and soy sauce to coat.
4.	Prepare brown rice.
5.	Add frozen Asian vegetables to wok (expect some steam).
6.	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.
7.	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.
8.	Once the sauce is properly thickened (only a few minutes), the dish is done. Serve it with the brown rice and enjoy.

Nutrition summary

There are 251 calories in 1 serving of Vegetable Stir Fry with Brown Rice.

Calorie split: 36% fat, 52% carbs, 13% protein.

Nutrition Facts

Serving Size

1 serving

Amount Per Serving

Calories

251

% Daily Values*

Total Fat

9.66g

12%

Saturated Fat

0.808g

4%

Trans Fat

0g

Polyunsaturated Fat

4.543g

Monounsaturated Fat

1.49g

Cholesterol

0mg

0%

Sodium

380mg

17%

Total Carbohydrate

31.6g

11%

Dietary Fiber

3.5g

13%

Sugars

2.08g

Protein

7.7g

Vitamin D

-

Calcium

2mg

0%

Iron

0.12mg

1%

Potassium

122mg

3%

Vitamin A

0mcg

0%

Vitamin C

0mg

0%

* 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.