Five-Veggie Stir-Fry recipe
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Ingredients
- 1 cup uncooked white rice 2 cups reduced-sodium beef broth 2 tablespoons cornstarch ½ teaspoon ground ginger 1 cup orange juice ¼ cup reduced-sodium soy sauce 1 tablespoon beef broth 1 teaspoon Worcestershire sauce 2 cloves garlic, minced 1 tablespoon olive oil 1 cup cubed firm tofu 2 large carrots, sliced 2 cups broccoli florets 2 cups cauliflower florets 1 teaspoon olive oil 1 cup quartered fresh mushrooms 1 cup fresh snow peas 1 egg, lightly beaten ¼ cup slivered almonds
Nutrition Info
- 445.4 caloriescarbohydrate: 64 gcholesterol: 46.5 mgfat: 13.8 gfiber: 6.2 gprotein: 19 gsaturatedFat: 2.1 gservingSize: -sodium: 675.9 mgsugar: 11.8 gtransFat: : -unsaturatedFat: : -
Directions Five-Veggie Stir-Fry
Directions
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Bring rice and beef broth to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 20 to 25 minutes.
Combine cornstarch and ginger in a small bowl. Stir in orange juice, soy sauce, beef broth, Worcestershire sauce, and garlic until blended.
Heat 3 teaspoons oil in a large skillet over medium-high heat, cook and stir carrots, broccoli, and cauliflower until just tender, 4 to 5 minutes. Add 1 teaspoon oil, mushrooms, snow peas, and tofu, continue cooking until mushrooms soften, about 3 minutes. Push vegetable mixture to one side of skillet and cook and stir egg in remaining space until set, combine egg with vegetables. Stir in orange juice mixture and boil until thickened, about 2 minutes.
Serve over rice and top with slivered almonds.