Vegetable Stir Fry with Brown Rice
Preparation Time: 5 mins
Cooking Time: 10 mins
Rating:
FatSecret Members Average Rating
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by member: meatcake
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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Nutritional Summary:
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There are 251 calories in 1 serving of Vegetable Stir Fry with Brown Rice.
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Calorie Breakdown: 36% fat, 52% carbs, 13% prot. |
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Nutrition Facts
Serving Size
per serve
Energy
1049 kj
251 kcal
Fat
9.66g
Saturated Fat
0.808g
Trans Fat
0g
Monounsaturated Fat
1.49g
Polyunsaturated Fat
4.543g
Carbohydrates
31.6g
Sugar
2.08g
Fibre
3.5g
Protein
7.7g
Sodium
380mg
Cholesterol
0mg
Potassium
122mg
Calorie Breakdown:
Carbohydrate (51%)
Fat (36%)
Protein (13%)
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*Based on an RDI of 2000 calories
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