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

Name: Stir-Fried Vegetables with Beef, Chicken or Tofu | University of Maryland Extension
Ingredients: 1 cup low-sodium beef, chicken, or vegetable broth; 2 Tablespoons 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

extension.umd.edu

Stir-fry fresh veggies with lean protein like beef, chicken, or tofu over low-sodium soy sauce for a healthy, quick meal. Perfect for family dinners!

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Ingredients

1 cup low-sodium beef, chicken, or vegetable broth
2 Tablespoons 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