This vegetable-packed stir-fry is an easy meal that can be served for lunch or dinner.
- 6 cups cooked brown rice
- 1 cup broth (chicken or vegetable)
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
- 1 tablespoon garlic powder
- Pinch of black pepper
- 3 teaspoons vegetable oil
- 5 cups sliced fresh vegetables (such as cabbage, celery, broccoli, zucchini, onions, carrots, peppers, green beans)
- 2 cups uncooked chopped chicken or beef or 1/2 of 14-16 ounce package of tofu, optional
Before You Cook
- Take a minute to read through the recipe before you start.
- Wash all fresh produce.
- Wash your hands at the beginning and throughout the cooking process.
- Children should ask for permission before using appliances and sharp knives.
Directions
Step 1: Prepare ingredients
- Cook brown rice. Follow directions on package.
- Wash vegetables of choice.
- Collect, slice and measure all ingredients before starting to prepare the recipe.
- Mix together broth, soy sauce, cornstarch, garlic powder and pepper in a small bowl. Set aside.
Step 2: Cook vegetables and optional protein
- Heat 1 1/2 teaspoons of oil in large skillet over medium high heat.
- Add vegetables and cook 5 minutes, stirring often.
- If adding optional protein to recipe, remove vegetables from skillet.
- Heat remaining 1 1/2 teaspoons oil over high heat and add chicken, beef or tofu. Stir until thoroughly cooked. Return vegetables to skillet.
Step 3: Combine ingredients
- Lower heat to medium low.
- Pour broth mix over vegetables and optional meat/tofu.
- Cook for 2 minutes, stirring constantly or until liquid thickens.
Step 4: Serve and enjoy!
- Serve immediately over warmed, cooked rice.
- Refrigerate leftovers within 2 hours. Eat within 3 to 5 days.