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.
Yield: 4 servings
- 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 oriental 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
- Wash hands with soap and water.
- In a large skillet, heat oil. Sauté onion for 1 minute.
- 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.
- In a separate bowl, mix together water, cornstarch, lemon juice, sugar, and soy sauce. Mix well.
- Pour mixture over vegetables. Heat 2 to 3 minutes or until thickened.
- Serve over cooked rice.
- Store leftovers in a sealed container in the refrigerator for up to 4 days.
* You can leave out the meat to make vegetable stir fry.
- 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%