Vegetable Stir Fry with Brown Rice

Ingredients

• 3 1/2 cups Asian vegetablesNutrition
• 1 1/2 tsps corn starchNutrition
• 8 oz instant brown riceNutrition
• 2 tbsps lite soy sauceNutrition
• 2 tbsps sunflower oilNutrition
• 1 cup low sodium chicken brothNutrition

Directions

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

Nutrition per serving

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