Orange Ginger Mixed Veggie Stir-Fry
Rice vinegar can be substituted for the apple cider vinegar, if you prefer. As with most stir-fry recipes, the vegetables are merely a suggestion; use your favorites or whatever looks like it's been sitting too long in your crisper.
Vegan, Lactose-free, Low-calorie, Low-fat, High-fiber
INGREDIENTS | SERVES 4
- 3 tablespoons orange juice
- 1 tablespoon apple cider vinegar
- 2 tablespoons soy sauce
- 2 tablespoons water
- 1 tablespoon maple syrup
- 1 teaspoon powdered ginger
- 2 cloves garlic, minced
- 2 tablespoons oil
- 1 bunch broccoli, chopped
- ½ cup sliced mushrooms
- ½ cup snap peas, chopped
- 1 carrot, sliced
- 1 cup chopped cabbage or bok choy
Whisk together the orange juice, vinegar, soy sauce, water, maple syrup, and ginger.
Heat garlic in oil and add veggies. Allow to cook, stirring frequently, over high heat for 2 to 3 minutes, until just starting to get tender.
Add sauce and reduce heat. Simmer, stirring frequently, for another 3 to 4 minutes, or until veggies are cooked.
PER SERVING Calories: 117 | Fat: 3 g | Protein: 6 g | Sodium: 518 mg | Carbohydrates: 46 g | Fiber: 6 g
Oodles of Noodles
When stir-frying a saucy veggie dish, you can add quick-cooking Asian-style noodles right into the pan. Add some extra sauce ingredients and a fourth to a third cup of water. Add the noodles, stir up the sauce, reduce the heat so the veggies don't scald, and keep covered for just a few minutes.