Related recipes: Broccoli,
Carrots, Celery, Dairy-Free, Easy,
Egg-Free, Fast, Garlic,
Herbs, Low-Fat, Low-Fat and Fast, Main Dishes, Mushrooms, Rice, Side
Dishes, Vegan, Vegetarian
Any type of rice or combination of vegetables works in this
Asian favorite.
Preparation facts
Servings: 4
Yield: 8 cups (1.9L)
Ingredients
1/2 cup (120mL) vegetable broth
3 Tbs (45mL) soy sauce, low sodium
2 tsp (10mL) sesame oil
3 cloves garlic, minced
1 Tbs (7g) ginger root, minced
1 cup (150g) carrots, sliced diagonally
1 cup (115g) broccoli florets
1 cup (150g) celery, sliced diagonally
1 cup (90g) mushrooms, sliced (white or shiitake)
1 1/2 cups (85g) bean sprouts
4 cups (200g) cooked rice, white or brown
Directions
Mix together broth and soy sauce in a small bowl; set aside.
In a wok or large skillet, heat oil until hot. Add garlic and ginger
root and stir fry for 1 minute. Add carrots and broccoli and continue stirring over medium
heat for 2–3 minutes. Add celery and cook for 1–2 minutes. Stir in mushrooms and
sprouts, stir fry for 1 minute. Add rice and broth mixture and continue to stir fry until rice
is heated through.
Nutrition facts
Serving Size 1 serving
Calories 285
Calories from Fat 29 (10%)
% Daily Value*
5%Total Fat 3g
3%Saturated
Fat 0.6g
Polyunsaturated Fat 1.3g
Monounsaturated Fat 1.1g
0%Cholesterol 0mg
25%Sodium 607mg
13%Potassium 470mg
19%Total
Carbohydrate 56g
13%Dietary
Fiber 3.2g
Sugars 5g
Sugar Alcohols 0g
17%Protein 8g