Vegetable Stir Fry with Brown Rice
Prep Time: 5 mins
Cook Time: 10 mins
Rating:
fatsecret members overall average rating
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Vegetable Stir Fry with Brown Rice
A quick and tasty veggie stir fry that will remind you of your favorite Chinese restaurant.
Ingredients
Directions
- 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.
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Nutrition summary:
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There are 251 calories in 1 serving of Vegetable Stir Fry with Brown Rice. |
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Calorie break-down: 36% fat, 52% carbs, 13% protein. |
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Nutrition Facts
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%
13%
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of RDI*
(251 calories)
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Calorie Breakdown:
Carbohydrate (51%)
Fat (36%)
Protein (13%)
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* Based on a RDI of 2000 calories
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