Stir-Fried Vegetables, with Beef, Chicken or Tofu
Servings:
6
Ingredients:
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
Directions:
- Mix together broth, soy sauce, cornstarch, garlic powder, and pepper. Set aside.
- Heat oil in a pan over high heat and add beef, chicken, or tofu.
- Stir and cook over high heat until cooked thoroughly.
- Remove beef, chicken, or tofu from pan.
- Place vegetables in the same pan. Cook for five minutes, stirring often.
- Lower heat. Return beef, chicken, or tofu to pan.
- Pour broth mix over vegetable and meat. Stirring constantly, cook, 2 minutes or until liquid thickens.
- Serve immediately over cooked rice
- Refrigerate leftovers.
