“Tons of veggies and a splash of orange juice give this stir-fry a bright color and a tangy taste.” - by legalcook
Ingredients
Adjust Servings
Original recipe yields 4 servings
Directions
- Bring rice and beef broth to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 20 to 25 minutes.
- Combine cornstarch and ginger in a small bowl. Stir in orange juice, soy sauce, beef broth, Worcestershire sauce, and garlic until blended.
- Heat 3 teaspoons oil in a large skillet over medium-high heat; cook and stir carrots, broccoli, and cauliflower until just tender, 4 to 5 minutes. Add 1 teaspoon oil, mushrooms, snow peas, and tofu; continue cooking until mushrooms soften, about 3 minutes. Push vegetable mixture to one side of skillet and cook and stir egg in remaining space until set; combine egg with vegetables. Stir in orange juice mixture and boil until thickened, about 2 minutes.
- Serve over rice and top with slivered almonds.
Nutrition
Amount Per Serving (4 total)
- Calories
- 445 cal
- 22%
- Fat
- 13.8 g
- 21%
- Carbs
- 64 g
- 21%
Based on a 2,000 calorie diet
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