PCOS Vegan Chinese Recipes: Lunch - Vegan Chinese Veggie Stir-Fry
Nutrition per Serving
350
Calories
15g
Protein
45g
Carbs
10g
Fat
Grocery list: broccoli, bell pepper, snap peas, mushrooms, garlic, olive oil, low-sodium soy sauce, cornstarch, ginger, brown rice. This recipe has a low GI due to the use of brown rice and fresh vegetables.
Ingredients
1 cup of broccoli (91g), 1 bell pepper (149g), 1 cup of snap peas (98g), 1 cup of mushrooms (96g), 2 cloves of garlic, 1 tablespoon of olive oil (14g), 2 tablespoons of low-sodium soy sauce (34g), 1 tablespoon of cornstarch (8g), 1 teaspoon of ginger, 1 cup of brown rice (195g)
Instructions
1. Cook the brown rice according to package instructions. 2. Heat the olive oil in a pan over medium heat. 3. Add the garlic and ginger, stir until fragrant. 4. Add the vegetables and stir-fry for about 5 minutes. 5. In a small bowl, mix the soy sauce and cornstarch until smooth. 6. Pour the sauce over the vegetables and stir until the vegetables are coated. 7. Serve the stir-fry over the brown rice.
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