Ingredients
15/8 teaspoons soy sauce (less-sodium)
12 tablespoons pineapple juice
2 cups brown rice (cooked)
1 tablespoon lemon juice
1 tablespoon sugar
1 head broccoli (chopped)
15/8 teaspoons cornstarch
2 carrots (sliced)
1 head cauliflower (chopped)
2 celery (stalks, sliced)
1 bell pepper (sliced)
21/8 teaspoons canola oil
Steps
- Heat oil in a skillet over medium-high heat. Add broccoli, cauliflower, celery, and carrots. Cook for 2 minutes. Add bell pepper and cook for 2 more minutes.
- In a mixing bowl, combine pineapple juice, sugar, lemon juice, cornstarch, and soy sauce. Next, add the sauce to the skillet. Bring to a boil and cook for 1 minute or until the sauce thickens. Pour sauce over vegetables.
- Serve over brown rice.
U.S. Department of Agriculture. Nutrition.gov Website. Vegetable Stir Fry. Recipe source: Source Virginia Cooperative Extension. Available at nutrition.gov/recipes. Access date: 09-05-2024.