Name: Vegetable Stir Fry
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 2.125 teaspoon; 1 head chopped; 1 head chopped; 2 stalks, sliced; 2 sliced; 1 sliced; 12 tablespoon; 1 tablespoon; 1 tablespoon; 1.625 teaspoon; 1.625 teaspoon less-sodium; 2 cup cooked

This Vegetable Stir-Fry recipe is a healthier version of a popular take-out food. Try it at home with your family.

Yield

4 servings

Prep time

10 minutes

Cook time

20 minutes

Total time

30 minutes

Ingredients

2 ¹/₈ teaspoons canola oil

1 head broccoli (chopped)

1 head cauliflower (chopped)

2 celery (stalks, sliced)

2 carrots (sliced)

1 bell pepper (sliced)

12 tablespoons pineapple juice

1 tablespoon sugar

1 tablespoon lemon juice

1 ⁵/₈ teaspoons cornstarch

1 ⁵/₈ teaspoons soy sauce (less-sodium)

2 cups brown rice (cooked)

Steps

Heat oil in a skillet over medium-high heat. Add broccoli, cauliflower, celery, and carrots. Cook for 2 minutes. Add bell pepper and cook for 2 more minutes.
In a mixing bowl, combine pineapple juice, sugar, lemon juice, cornstarch, and soy sauce. Next, add the sauce to the skillet. Bring to a boil and cook for 1 minute or until the sauce thickens. Pour sauce over vegetables.
Serve over brown rice.

Meal Type: Dinner

Category: 30 Minutes or Less

Food group: Vegetables, Grains

Season: Winter, Spring, Summer, Fall

Source

Virginia Cooperative Extension