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Yield: 8 cups (1.9L)
Servings: 4
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Related recipes:
Broccoli, Carrots,
Celery, Dairy-Free,
Easy, Egg-Free, Fast,
Garlic, Herbs, Low-Fat, Low-Fat and Fast, Main Dishes, Mushrooms,
Rice, Side Dishes, Vegan, Vegetarian
Any type of rice or combination of vegetables works in this
Asian favorite.
Ingredients
1/2 cup (120mL) vegetable broth
3 Tbsp (45mL) soy sauce, low sodium
2 tsp (10mL) sesame oil
3 cloves garlic, minced
1 Tbsp (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
Directions
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.
Nutrition Facts
Calories: 332
Total Fat: 4g
% Calories from fat: 9%
Protein: 9g
Carbohydrate: 66g
Cholesterol: trace
Sodium: 703mg
Copyright © 2004 Healthnotes, Inc. All rights reserved.
www.healthnotes.com
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Foodnotes.
The information presented in Foodnotes is for informational
purposes only and was created by a team of U.S. 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 March 2005.
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