Stir-Fried Vegetables with Beef, Chicken or Tofu | University of Maryland Extension

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