Marlene's Veggie Stir Fry

During our stretch session at Boot Camp, Boot Campers shared their ‘go to’ healthy recipe.  Thanks Marlene for sharing this one!  Another great way to get your 5-10 servings of veggies each day!
Veggie Stir Fry
¼ cup Equal or 1/8 cup Splenda
¼ cup cornstarch
½ tsp ground ginger
1/3 cup soy sauce
¼ cup orange juice
2 Tbsp vinegar
1 or 2 cloves garlic, minced
¼ tsp Tabasco
1 ½ cups chicken bouillon
Vegetables of your choice: Carrots, broccoli, cauliflower, bamboo shoots, asparagus, mushrooms, celery, zucchini, water chestnuts, peppers, sugar peas…
Combine all ingredients, except vegetables in a quart jar with lid. Store in fridge. Use as needed. 30 calories per ¼ cup sauce. Stir fry veggies in 1 Tbsp oil until done to your liking. Shake sauce well to combine thoroughly. Add to vegetables and stir fry until mixture is coated with thickened sauce and heated through. Serve over rice.
Optional: Stir fry strips of chicken breast or tofu squares and add to veggies before adding sauce.

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