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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Tons of veggies and a splash of orange juice give this stir-fry a bright color and a tangy taste. Ingredients:
1 cup uncooked white rice |
2 cups reduced-sodium beef broth |
2 tablespoons cornstarch |
1/2 teaspoon ground ginger |
1 cup orange juice |
1/4 cup reduced-sodium soy sauce |
1 tablespoon beef broth |
1 teaspoon worcestershire sauce |
2 cloves garlic, minced |
1 tablespoon olive oil |
1 cup cubed firm tofu |
2 large carrots, sliced |
2 cups broccoli florets |
2 cups cauliflower florets |
1 teaspoon olive oil |
1 cup quartered fresh mushrooms |
1 cup fresh snow peas |
1 egg, lightly beaten |
1/4 cup slivered almonds |
Directions:
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.
2. Combine cornstarch and ginger in a small bowl. Stir in orange juice, soy sauce, beef broth, Worcestershire sauce, and garlic until blended.
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.
4. Serve over rice and top with slivered almonds.
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