Easy Stir Fry

A stir fry is a great way to use leftovers from another meal. Use meat, rice, or veggies left from earlier in the week.

vegetables and rice stir fry
Yield: 4 servings

Ingredients:

  • 1 Tablespoon vegetable oil
  • 1 small onion, scrubbed with clean vegetable brush under running water and sliced
  • 1 pound beef, pork, chicken, shrimp, or tofu, cubed or thinly sliced*
  • 1 (14 ounce) package frozen stir-fry vegetables, thawed or 4 cups fresh vegetables, chopped (such as zucchini, broccoli, cabbage, mushrooms, etc.)
  • ¾ cup water
  • 1 Tablespoon cornstarch
  • 1 teaspoon lemon juice
  • 1 teaspoon sugar
  • 2 Tablespoons soy sauce
  • 2 cups brown rice, cooked

Directions:

  1. Wash hands with soap and water.
  2. In a large skillet, heat oil. Sauté onion for 1 minute.
  3. Add protein food of choice. Stir-fry until nearly cooked through. Add vegetables. Cook for 2 to 4 minutes, adding water if needed. Continue cooking until meat is cooked through.
  4. In a separate bowl, mix together water, cornstarch, lemon juice, sugar, and soy sauce. Mix well.
  5. Pour mixture over vegetables. Heat 2 to 3 minutes or until thickened.
  6. Serve over cooked rice.
  7. Store leftovers in a sealed container in the refrigerator for up to 4 days.

Nutrition Information:

  • Serving Size (1/4 of recipe):
  • Calories 330
  • Total Fat 8g
  • Saturated Fat 1.5g
  • Cholesterol 85mg
  • Sodium 550mg
  • Total Carbohydrates 34g
  • Fiber 3g
  • Total Sugars 4g
  • Protein 31g
  • Vitamin D 0%
  • Calcium 2%
  • Iron 10%
  • Potassium 15%