Five-Veggie Stir-Fry

Tons of veggies and a splash of orange juice give this stir-fry a bright color and a tangy taste.

• Preparation Time: 10 mins
• Cooking Time: 30 mins
• Total Time: 40 mins
• Calories: 445 Calories

Ingredients

• ½ teaspoon ground ginger
• 2 tablespoons cornstarch
• 1 egg, lightly beaten
• 1 cup orange juice
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 teaspoon Worcestershire sauce
• 2 cups broccoli florets
• 1 teaspoon olive oil
• 2 large carrots, sliced
• 1 cup uncooked white rice
• 2 cups cauliflower florets
• ¼ cup slivered almonds
• ¼ cup reduced-sodium soy sauce
• 2 cups reduced-sodium beef broth
• 1 tablespoon beef broth
• 1 cup cubed firm tofu
• 1 cup quartered fresh mushrooms
• 1 cup fresh snow peas

Recipe Instructions

Step 1

Bring rice and beef broth to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 20 to 25 minutes.

Step 2

Combine cornstarch and ginger in a small bowl. Stir in orange juice, soy sauce, beef broth, Worcestershire sauce, and garlic until blended.

Step 3

Heat 3 teaspoons oil in a large skillet over medium-high heat; cook and stir carrots, broccoli, and cauliflower until just tender, 4 to 5 minutes. Add 1 teaspoon oil, mushrooms, snow peas, and tofu; continue cooking until mushrooms soften, about 3 minutes. Push vegetable mixture to one side of skillet and cook and stir egg in remaining space until set; combine egg with vegetables. Stir in orange juice mixture and boil until thickened, about 2 minutes.

Step 4

Serve over rice and top with slivered almonds.