Five-Veggie Stir-Fry

Five-Veggie Stir-Fry

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"Tons of veggies and a splash of orange juice give this stir-fry a bright color and a tangy taste."
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40 m servings 445 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • 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

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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.

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  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.