This is another favorite entree for my husband and I and it is pretty easy to make, especially when he does the veggie prep. It is budget-friendly – in fact, you can find pretty much all of the ingredients at Aldi (accept maybe the water chestnuts). I found this recipe in a Taste of Home magazines (it was submitted by Abbey Hoffman). If you have non-vegan friends over for dinner – you could always add some stir-fried chicken to their plates. You can also be very flexible with the vegetables you choose or even use frozen to save prep time. This recipe takes about 20 minutes total to prepare (15 minutes cook time) and makes about 4 servings.
- 1/4 cup reduced-sodium soy sauce or tamari
- 1/4 cup water
- 2 Tbs brown sugar
- 2 Tbs lemon juice
- 2 Tbs. olive oil
- 1 garlic clove, minced (1/2 tsp)
- 2 cups fresh sliced mushrooms
- 1/4 lb. baby (or regular) carrots, coarsely chopped
- 1 small zucchini, cut into 1/4″ slices
- 1 small sweet red pepper, coarsely chopped
- 1 small green pepper, coarsely chopped
- 4 green onions, sliced
- 2 cups cooked brown rice
- 1 can (8 oz) sliced water chestnuts, drained
- 1/4 cup honey-roasted (or salted) cashews
- Start cooking the rice according to the box directions.
- In a small bowl, mix soy sauce, water, brown sugar and lemon juice until smooth; set aside.
- In a large skillet, heat the oil over medium- high heat. Stir-fry the garlic for 1 minute, then add all the other vegetables and cook until tender-crisp (about 6 – 8 minutes).
- Stir soy sauce mixture and add to pan. Bring to a boil. Add cooked rice and water chestnuts, heat through. Top with cashews.
Nutritional Information: 1.5 cups: 385 calories, 16 g fats (3 g sat. fat), 0 cholesterols., 671 Sodium, 56g carb. (15 sugars, 6 g fiber). 9g protein.