Brown or white rice
Whole-wheat spaghetti noodles
1/4 cup Stir-Fry Sauce (see recipe below)
1-2 tablespoons vegetable oil
Stir Fry Sauce (makes 1/2 cup):
2 tablespoons beef bouillon
2 teaspoons apple cider vinegar
1 teaspoon dark molasses
1/8 teaspoon ground ginger
1 teaspoon garlic powder
1 cup cool water
2 tablespoons cornstarch
Dash of black pepper
For the Stir Fry Sauce, combine all ingredients in a saucepan and boil gently, uncovered for 5 or more minutes until sauce is reduced to 1/2 cup. When cooked, pour into a lidded jar and keep in the refrigerator. Stir before using.
For the stir-fry:
Wash and chop selected vegetables into small, evenly sized pieces.
Heat vegetable oil over high heat in a 10-inch frying pan, electric skillet, or wok.
Keeping the heat high, add vegetables to the pan in order of firmness- harder foods first and ending with the softest foods.
Toss vegetables during cooking to keep them from sticking to the pan. When stir-frying, vegetables should still be crisp and retain their bright color.
Add 1/4 cup Stir Fry Sauce to the pan. Stir-fry until all vegetables are thoroughly coated. Serve with starch of choice.
Nutrition facts may vary depending on choice of vegetables, starch, and amount of vegetable oil used.
Add egg, chicken, shrimp, or tofu for a lean source of protein.
Serving Size 2 cup (453g)
2 servings per container
Amount per serving
% Daily Value *
Total Fat 16g
Saturated Fat 2.5g
Trans Fat 0g
Total Carbohydrate 63g
Dietary Fiber 6g
Total Sugars 6g
Includes 1g Added Sugars
Vitamin D 0mcg
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.