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Vegetable Stir-Fry

Servings: 2



  • 2 tablespoons butter
  • 1 teaspoon minced garlic
  • 1 teaspoon minced ginger
  • 4 green onions; cut into 1/2” pieces
  • 2 cups cooked white rice
  • 1 (15 oz) can Glory Foods Honey Carrots; drained
  • 1 (8.5 oz) can green peas; drained
  • 1 (7 oz) can sliced mushrooms; drained
  • Soy sauce for serving


Directions:

  1. Melt butter in a large wok (or high-sided skillet).
  2. Add garlic, ginger and green onions; saute for a minute or two until fragrant (do not burn garlic as it gets bitter).
  3. Stir in rice, carrots, peas and mushrooms and stir-fry for 6-7 minutes until hot.
  4. Divide between 2 large bowls and serve with soy sauce.

*This recipe can easily be doubled

Yield: 2 large servings
Prep time: 5 minutes
Cook time: 10 minutes
Recipe by: Michaela Rosenthal



Notes: