Prep the veggies and freeze, until your ready to use them, in a vareity of receipes. Making a large batch of sauce, placed in a ziploc, with your choose of meat is a real time saver - just take the bag out of the freezer in the morning and it will be ready to be heated when you get home!
Serving Size : 4
Prep Time: 5 minutes or less
Total Time: 10 minutes
Ingredients
4 dry cups rice, brown, cooked
1/4 cup orange juice
1/4 cup chicken broth, fat-free, low-sodium
1 dry tablespoon cornstarch
1/4 cup soy sauce, light
1 tablespoon sesame oil
1 cup tofu, cubed or substitute with lean chicken or beef
1 tablespoon canola oil
1 tablespoon garlic, chopped
1 tablespoon ginger, fresh, chopped
1 pound vegetables, asian stir fry, frozen
Preparation
- Cook the rice according to package directions.
- Mix the orange juice, chicken broth, cornstarch, soy sauce, sesame oil and tofu in a small mixing bowl. Stir well and set aside.
- Heat the canola oil in a large non-stick skillet or wok over high heat. Sauté the garlic and ginger until golden, about 3 minutes.
- Add the frozen veggies and cook until tender, about 6 minutes.
- Stir in the sauce and cook until the mixture is heated through.
- Serve the veggies and tofu (or meat) over the cooked brown rice.
Bon Appetite!
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