Almond Vegetable Stir Fry
Stir fry is an easy and fast way to make vegetables tasty. Try this recipe over brown rice for added satiety.
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Serves8 (1 cup of vegetables with 1/2 cup of rice)
SWAP ScoreWhat's this?
Ingredients
- 1 1/2 tablespoons vegetable oil, divided
- 1/2 cup whole almonds
- 8 cups assorted vegetables, thinly sliced into 2" strips zucchini, carrots, peppers, cabbage, mushrooms, broccoli...your choice!
- 1/2 teaspoon garlic powder
- 1 teaspoon powdered ginger
- 2 tablespoons cornstarch
- 3 tablespoons reduced-sodium soy sauce
- 1/3 cup water
- 4 cups brown rice, cooked
Directions
- Heat half of the oil in a non-stick skillet.
- Add almonds, cooking and tossing for about 8 minutes until lightly browned. Remove from heat and set aside.
- Pour remaining oil in the skillet and add vegetables. Stir-fry, about five minutes, stirring often until vegetables are crisp-tender.
- In a small bowl, mix garlic powder, ginger, cornstarch, soy sauce, and water until smooth.
- Add liquid mixture to skillet, cooking for about two minutes until thickened.
- Serve over rice, and sprinkle with the cooked almonds.
Recipe Tips
Aim for a lot of color in your vegetable selection - red, green, yellow and orange have a lot of nutrients!
Nutrition Facts
Almond Vegetable Stir Fry
Amount Per Serving (1 cup of vegetables with 1/2 cup of riceg)
Calories 313
Calories from Fat 72
% Daily Value*
Total Fat 8g
12%
Saturated Fat 1g
5%
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 4g
Cholesterol 0mg
0%
Sodium 305mg
13%
Potassium 469mg
13%
Total Carbohydrates 51g
17%
Dietary Fiber 11g
44%
Sugars 6g
Protein 10g
20%
Vitamin A
156%
Vitamin C
10%
Vitamin D0%
Calcium
6%
Iron
13%
* Percent Daily Values are based on a 2000 calorie diet.
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