Asian Vegetable Stir-Fry
Brown Rice
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Ingredients
- 2 (12-oz) pkg frozen veggie crumbles
- 3 Tbsp olive oil, divided
- 2 (12-oz) pkg broccoli florets
- 1 (10-oz) pkg shredded carrots
- 3 cloves garlic, minced
- 2 Tbsp grated ginger
- ¼ cup low-sodium soy sauce
- ¼ cup water
- 4 green onions, thinly sliced
Instructions
- Cook crumbles, covered, in 2 Tbsp hot oil in a large skillet over medium-high heat 3 to 4 minutes, stirring occasionally. Uncover and cook 2 to 3 minutes.
- Meanwhile, cook broccoli and carrots in 1 Tbsp hot oil in another large skillet over medium-high heat 4 to 5 minutes. Add garlic and ginger; cook 1 minute. Stir in soy sauce, water, and crumbles; cook 3 minutes. Sprinkle with onions.
Side Dish Ingredients
- 1½ cups brown jasmine rice (or other brown rice), rinsed
- ¼ tsp salt
- ¼ tsp pepper
Side Dish Instructions
- Cook rice according to package directions. Season with salt and pepper.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
277
|
160
|
437
|
| Fat (g) | 12 | 1 | 13 |
| Sat. Fat (g) | 2 | 0 | 2 |
| Protein (g) | 26 | 3 | 29 |
| Carb (g) | 22 | 35 | 57 |
| Fiber (g) | 10 | 2 | 12 |
| Sodium (mg) | 942 | 96 | 1038 |
Low Calorie Meal Plan
This recipe selected from the eMeals Low Calorie Meal Plan.
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