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4 servings
Prep Time:
5 mins
Cook Time:
10 mins
Meal Type:
Main Dishes
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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.



  1. Add sunflower oil to wok or deep frying pan/skillet.
  2. Heat wok on high for a few minutes, until smoke starts coming off the bottom.
  3. Put a tablespoon of soy sauce in the oil. Pick up the wok and move the oil and soy sauce to coat.
  4. Prepare brown rice.
  5. Add frozen Asian vegetables to wok (expect some steam).
  6. 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.
  7. 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.
  8. 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:

There are 251 calories in 1 serving of Vegetable Stir Fry with Brown Rice.
Calorie break-down: 36% fat, 52% carbs, 13% protein.

Nutrition Facts
Serving Size: 1 serving
Amount Per Serving
Calories from Fat 87
Calories 251
% Daily Values*
Total Fat 9.66g 15%
  Saturated Fat 0.808g 4%
  Polyunsaturated Fat 4.543g  
  Monounsaturated Fat 1.49g  
Cholesterol 0mg 0%
Sodium 380mg 16%
Potassium 122mg  
Total Carbohydrate 31.6g 11%
  Dietary Fiber 3.5g 14%
  Sugars 2.08g  
Protein 7.7g  
Vitamin A 16% Vitamin C 30%
Calcium 17% Iron 23%
of RDI*
(251 calories)
13% of RDI
Calorie Breakdown:
Carbohydrate (51%)
Fat (36%)
Protein (13%)
* Based on a RDI of 2000 calories