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Related recipes: Broccoli, Carrots, Celery, Dairy-Free, Easy, Egg-Free, Garlic, Herbs, Kid-Friendly, Low-Sugar, Main Dishes, Mushrooms, Rice, Side Dishes, Summer, Vegan, Vegetables, Vegetarian
Servings: 4
Yield: 8 cups (1.9L)
1/2 cup (120mL) vegetable broth
3 Tbs (45mL) soy sauce, low sodium
2 tsp (10mL) sesame oil
3 cloves garlic, minced
1 Tbs (7g) ginger root, minced
1 cup (150g) carrots, sliced diagonally
1 cup (115g) broccoli florets
1 cup (150g) celery, sliced diagonally
1 cup (90g) mushrooms, sliced (white or shiitake)
1 1/2 cups (85g) bean sprouts
4 cups (200g) cooked rice, white or brown
Mix together broth and soy sauce in a small bowl; set aside.
In a wok or large skillet, heat oil until hot. Add garlic and ginger root and stir fry for 1 minute. Add carrots and broccoli and continue stirring over medium heat for 2–3 minutes. Add celery and cook for 1–2 minutes. Stir in mushrooms and sprouts, stir fry for 1 minute. Add rice and broth mixture and continue to stir fry until rice is heated through.
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The information presented in the Food Guide is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires September 2008.
