Stirfry and chicken in a bowl
Servings 1 Serving Count
Ingredients 11 Count
Nutrition 276 Calories
Total Time 25 Minutes

Vegetable Stir Fry


2-3 cloves Garlic

1 cube Vegetable Bouillon


1 cup Cauliflower

1 large Carrot

1 cup Broccoli

½ cup Snow Peas

Cornstarch (just enough to thicken)

Dash Pepper or Onion Powder

½ cup Brown Rice, cooked

3 ounces Chicken, grilled


Wash and cut all vegetables into bite sized pieces.

In a wok or pot, sauté garlic in water.

Add 6 tablespoons of water to softened garlic along with the bouillon.

Once the bouillon is dissolved start adding the veggies in the order of time needed to cook each (i.e. cauliflower, carrots, broccoli, snow peas).

Stir constantly.

If at any time your veggies still need to be cooked (remember, you’re cooking to your preferences), you can add a few tablespoons of water to the pot.

If you have leftover water, you can either discard it, or thicken the water with cornstarch.

When everything is cooked, sprinkle with pepper or onion powder and give it one last stir.

Serve with brown rice & grilled chicken.

Note: You may add any type of vegetable combination you like.


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