Five-Veggie Stir-Fry

Five-Veggie Stir-Fry

legalcook

"Tons of veggies and a splash of orange juice give this stir-fry a bright color and a tangy taste."
Saved
Save
I Made It Rate it Share Print
Added to shopping list. Go to shopping list.

Ingredients

40 m servings 445 cals
Serving size has been adjusted!
Original recipe yields 4 servings

Nutrition

  • Calories:
  • 445 kcal
  • 22%
  • Fat:
  • 13.8 g
  • 21%
  • Carbs:
  • 64g
  • 21%
  • Protein:
  • 19 g
  • 38%
  • Cholesterol:
  • 46 mg
  • 16%
  • Sodium:
  • 676 mg
  • 27%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

or

Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)



May we suggest

ADVERTISEMENT

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. Bring rice and beef broth to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 20 to 25 minutes.
  2. Combine cornstarch and ginger in a small bowl. Stir in orange juice, soy sauce, beef broth, Worcestershire sauce, and garlic until blended.
  3. Heat 3 teaspoons oil in a large skillet over medium-high heat; cook and stir carrots, broccoli, and cauliflower until just tender, 4 to 5 minutes. Add 1 teaspoon oil, mushrooms, snow peas, and tofu; continue cooking until mushrooms soften, about 3 minutes. Push vegetable mixture to one side of skillet and cook and stir egg in remaining space until set; combine egg with vegetables. Stir in orange juice mixture and boil until thickened, about 2 minutes.
  4. Serve over rice and top with slivered almonds.

Reviews

Read all reviews 0

Other stories that may interest you