Asian Vegetable Stir-Fry

Look for 16-ounce bags of cut assorted fresh vegetables in the produce section of your local supermarket.

Yield: 4 servings (serving size: 1 1/2 cups vegetables and 1/2 cup rice)
Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 198
  • Calories from fat: 0.0%
  • Fat: 4.1g
  • Saturated fat: 0.6g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 9.6g
  • Carbohydrate: 30.6g
  • Fiber: 2.8g
  • Cholesterol: 0.0mg
  • Iron: 1.8mg
  • Sodium: 724mg
  • Calcium: 85mg


  • 1 cup uncooked instant brown rice
  • 1 cup water
  • 1/4 cup plus 1 tablespoon low-sodium soy sauce, divided
  • 1 (10.5-ounce) package firm tofu, drained and cut into 1-inch cubes
  • 1 tablespoon cornstarch
  • 1 tablespoon water
  • 1 tablespoon rice vinegar
  • 1 teaspoon dark sesame oil
  • 2 garlic cloves, minced
  • 2 teaspoons minced peeled fresh ginger
  • 4 1/2 cups cut assorted fresh stir-fry vegetables


  1. 1. Cook rice in 1 cup water according to package directions to yield 2 cups cooked rice.
  2. 2. Sprinkle 1 tablespoon soy sauce over tofu; set aside.
  3. 3. Combine cornstarch and water in a small bowl; stir until smooth. Add 1/4 cup soy sauce and vinegar.
  4. 4. Heat sesame oil in a large nonstick skillet over medium-high heat. Add garlic and ginger; sauté 30 seconds. Add vegetables; stir-fry 3 minutes. Stir cornstarch mixture, and add to pan. Stir-fry 3 minutes or until vegetables are crisp-tender and sauce is thick. Add tofu mixture; cook until thoroughly heated. Serve over rice.
  5. carbo rating: 28
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