By cuisinewithme.com
Roasted Vegetables with Stir-Fry Sauce and Brown Rice
Instructions
Prep:20minCook:25min
This Roasted Vegetables with Stir-Fry Sauce recipe offers a foolproof twist on a classic dish, combining bold Asian-inspired flavors with an effortless oven technique.
Updated at: Thu, 05 Dec 2024 04:52:14 GMT
Nutrition balance score
Great
Glycemic Index
48
Low
Glycemic Load
29
High
Nutrition per serving
Calories359 kcal (18%)
Total Fat9.9 g (14%)
Carbs61.2 g (24%)
Sugars10 g (11%)
Protein8.3 g (17%)
Sodium478.8 mg (24%)
Fiber7.9 g (28%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
1eggplant
sliced thin and cut into bite-size pieces
1yellow bell pepper
thinly sliced
1red bell pepper
thinly sliced
2 cupsbroccoli florets
2carrots
thinly sliced
1 cupsnow peas
1baby bok choy
cut in half lengthwise
3 Tbspextra virgin olive oil
salt
to taste
pepper
to taste
½ cuplow sodium chicken broth
or vegetable broth for a vegan option
¼ cuprice wine vinegar
¼ cuplow sodium soy sauce
1 Tbsphoney
1 Tbspcornstarch
1 tspsriracha sauce
2garlic cloves
minced or grated
1 tspgrated ginger
6 cupsbrown rice
cooked
2green onions
sliced
1 Tbspmulti-color sesame seeds
Instructions
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