15 Ingredients
  • 1/2 cup Homemade Vegetable Stock, or canned low-sodium vegetable broth
  • 3 tablespoons low-sodium soy sauce
  • 2 tablespoons cornstarch
  • 1 tablespoon mirin
  • 1 teaspoon Chinese chile paste
  • 8 ounces firm tofu, cut in 1/2-inch cubes
  • 4 baby heads bok choy, or 1/2 head regular bok choy
  • 12 ounces broccoli, florets
  • 4 carrots, peeled and thinly sliced on the diagonal
  • 8 ounces small shiitake or white mushrooms, stemmed and julienned
  • 1 eight-ounce can sliced water chestnuts, drained
  • 1 fourteen-ounce can baby corn, drained
  • 2 cloves garlic, minced
  • brown rice
  • nonstick spray
Nutrition
144
7% daily value
8 servings
                                       
                                            vegan, vegetarian, dairy-​free
     

Fat

6% 4

Saturated

3% 1

Trans

- 0

Monounsaturated

- 1

Polyunsaturated

- 2

Carbs

8% 23

Carbs (net)

- 17

Fiber

21% 5

Sugars

- 5

Sugars, added

- 0

Protein

18% 9

Cholesterol

- 0

Sodium

14% 332

Calcium

26% 260

Magnesium

12% 49

Potassium

13% 610

Iron

11% 2

Zinc

11% 1

Phosphorus

24% 167

Vitamin A

31% 276

Vitamin C

58% 53

Thiamin (B1)

12% 0

Riboflavin (B2)

20% 0

Niacin (B3)

15% 2

Vitamin B6

27% 0

Folate equivalent (total)

24% 98

Folate (food)

- 98

Folic acid

- 0

Vitamin B12

0% 0

Vitamin D

0% 0

Vitamin E

5% 1

Vitamin K

53% 64
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