Makes: 4 servings

Cook Time: 30 minutes

Looking to add more vegetables into a family-friendly meal? This recipe does the job. With a rainbow of colorful vegetables that are cooked until tender but not mushy, this stir-fry presents bright, crisp flavors that are wholesome and tasty. Use tofu or other meat substitutes for an appetizing vegetarian dish.

Ingredients

• 1/2 teaspoon ground ginger
• 1/8 teaspoon garlic powder
• 1 teaspoon soy sauce
• 1/3 cup water
• 1 cup carrot (sliced)
• 2 cups broccoli
• 1 bell pepper (chopped)
• 1 onion (chopped)
• 2 cups fresh mushrooms (sliced)
• 2 tablespoons oil
• 8 ounces sliced beef

Directions

• Wash hands and any cooking surface.
• Mix spices, soy sauce and water; set aside.
• Wash vegetables. Slice carrots, broccoli and mushrooms. Chop onions and bell peppers.
• Heat oil in large frying pan and add meat when oil is hot; stir until brown.
• Push meat to the side and in the middle of the pan add carrots, onions and peppers. Cook them for one minute
• Add mushrooms and broccoli. Cook until they are tender.
• Add liquid mixture and cook until bubbly.
• Reduce heat, cover pan and cook for two more minutes.
• Serve over whole wheat pasta or brown rice.

Source: Texas Cooperative Extension, The Texas A&M University System, Expanded Nutrition Program

Nutrition Information

Serving Size: 1/4 of recipe (296g)