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This is my go-to dish when we're having guests over for dinner. I've served it to at least 20 different people (including some very picky meat eaters and anti-veggie types) and everyone has asked for the recipe afterward. You can also adjust the recipe based on what vegetables you have on hand - broccoli, snow peas, sugar snap peas, bean sprouts and tofu are good options.
Recipe added on February 28, 2010 by
Saute onions over high heat in 1/4 cup water until translucent. Add all other ingredients to large pot or wok. Reduce heat to medium and stir-fry until vegetables are tender but still crisp, about 10-15 minutes. Meanwhile, mix soy sauce and sugar in a measuring cup until fully incorporated. Pour over the cooked veggies, stirring to coat. Simmer another 5 minutes then serve over brown rice.
- Serving Size: 1
- Servings Per Batch: 2
- Amount Per Serving
- Calories 179
- Fat 1.10g
- Carbohydrate 38.50g
- Dietary Fiber4.50g