Stir-Fried Vegetables, with Beef, Chicken or Tofu



1 cup low-sodium beef, chicken, or vegetable broth
2 Tablespoon low-sodium Soy sauce
1 Tablespoon corn starch
1 teaspoon garlic powder
1 Tablespoon vegetable oil 
5 cups vegetables, fresh or frozen such as celery, broccoli, zucchini, onions, green beans, carrots, peppers, washed and sliced if using veggies.
2 cups beef or chicken or 4-ounces firm tofu, cut in bite size pieces
4 cups cooked brown rice

  1. Mix together broth, soy sauce, cornstarch, garlic powder, and pepper. Set aside.
  2. Heat oil in a pan over high heat and add beef, chicken, or tofu.
  3. Stir and cook over high heat until cooked thoroughly.
  4. Remove beef, chicken, or tofu from pan.
  5. Place vegetables in the same pan. Cook for five minutes, stirring often.
  6. Lower heat. Return beef, chicken, or tofu to pan.
  7. Pour broth mix over vegetable and meat. Stirring constantly, cook, 2 minutes or until liquid thickens.
  8. Serve immediately over cooked rice
  9. Refrigerate leftovers.

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