Better for You • New

Asian Vegetable Stir-Fry

The possibilities are endless when it comes to making a delicious vegetable stir-fry dish your own. Adding Riced Veggies pack some extra protein keeping you and your family satisfied.

Prep Time

15

Cook Time

27

Servings

4

Ingredients

  • 1 tablespoon vegetable oil
  • 2 cloves garlic
  • 2 teaspoons grated ginger
  • 4 cups assorted cut-up vegetables (we used broccoli, carrots, red pepper and snow peas)
  • 1 cup vegetable broth
  • 3 tablespoons low sodium soy sauce
  • 3 tablespoons low sodium soy sauce
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon Maple Grove Farms® 100% Pure Maple Syrup
  • 2 teaspoons corn starch
  • 1 package Green Giant® Riced Veggies Green Pea & Chickpea Cauliflower Blend, cooked according to package directions

Directions

  1. Heat olive oil in large skillet over medium heat and cook garlic and ginger 30 seconds. Add vegetables and cook 5 minutes stirring frequently.
  2. Combine broth, soy sauce, vinegar and Maple Grove Farms 100% Pure Maple Syrup and add to skillet. Simmer 5 minutes or until vegetables are tender.
  3. Combine cornstarch with 2 tablespoons water. Stir into vegetable mixture and simmer 1 minute or until thickened slightly. Serve over Green Giant® Riced Veggies Green Pea & Chickpea Cauliflower Blend.

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