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
13%
251 kcal
Fat
9.66g
14%
Saturated Fat
0.808g
4%
Trans Fat
0g
Monounsaturated Fat
1.49g
Polyunsaturated Fat
4.543g
Carbohydrates
31.6g
12%
Sugar
2.08g
2%
Fibre
3.5g
Protein
7.7g
15%
Salt
0.95g
16%
Cholesterol
0mg
Potassium
122mg
6%
Calorie Breakdown:
Carbohydrate (51%)
Fat (36%)
Protein (13%)
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*Based on an RDI of 2000 calories
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