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Veggie Stir-Fry
Course Main Dish
Cuisine Asian
Servings
Fills 1 Lunch Cube
Ingredients
For the rice (could use quinoa alternately):
For the stir-fry:
Course Main Dish
Cuisine Asian
Servings
Fills 1 Lunch Cube
Ingredients
For the rice (could use quinoa alternately):
For the stir-fry:
Instructions
For the rice:
  1. Cook in a rice cooker as directed on package.
For the sauce:
  1. Stir together the soy sauce, honey, and lime juice in a small bowl and set aside.
For the stir-fry:
  1. Heat canola oil in a large skillet over medium-high heat. Add the onion and cook, stirring occasionally, until the onion starts to soften, about 2 minutes. Add the garlic and season with a little salt and pepper, then cook about 30 sec. Add the broccoli, carrot, mushrooms, bell pepper, and 2 tablespoons of the stock. Season with a little salt and pepper, and cook, stirring often,until vegetables are soft on the outside but still crunchy in the middle, about 5 minutes. Add the sauce to the pan and cook, stirring often, until the vegetables are cooked al dente. Serve atop brown rice.
Recipe Notes

Vegetable Stir-Fry