Oriental Vegetable and Rice Bowl Recipe

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Fast cooking at a high temperature is a key to Oriental cuisine. The rapid, minimal cooking helps preserve the flavor, color and texture. If you are serving Italian, Indian, Mexican, U.S. midwestern, southern and southwestern cuisine, here is a change of pace for dinner. Vegetables and meat or without meat can be changed as to what is available in the refrigerator or garden.

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Prep time:
Cook time:
Servings: 4 cups


Cost per serving $1.89 view details


  2. Put broth and rice into large sauce pan.
  3. Bring to a boil, cover and cook over low heat 45 minutes until
  4. broth is absorbed and rice is tender.
  5. Stir, cover and let stand for 10 minutes before serving.
  7. Put first 5 ingredients into a small sauce pan, heat to boiling.
  8. Stir the cornstarch into the water until smooth and dissolved.
  9. Add to the sugar mixture, heat over low heat and stir until thickened.
  10. Keep warm. Makes 1 cup.
  12. Slice and dice all vegetables before starting to cook.
  13. Heat an empty wok or 12-inch non-stick skillet until hot, not smoking.
  14. Add the oil, stir to coat pan, then add the meat, stir to brown.
  15. Remove the meat, keep warm.
  16. Add the carrots, celery and onions, cook for 1-2 minutes.
  17. Add the peppers and broccoli, cook for 3-5 minutes, stirring carefully.
  18. Add the sweet and sour sauce and meat to the vegetables, stir to coat meat and vegetables with the sauce.
  19. Cover and bring to a simmer for 5 minutes.
  20. Serve on brown rice.
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Nutrition Facts

Amount Per Serving %DV
Serving Size 423g
Recipe makes 4 servings
Calories 561  
Calories from Fat 133 24%
Total Fat 14.99g 19%
Saturated Fat 3.8g 15%
Trans Fat 0.0g  
Cholesterol 23mg 8%
Sodium 1115mg 46%
Potassium 569mg 16%
Total Carbs 95.06g 25%
Dietary Fiber 5.7g 19%
Sugars 44.18g 29%
Protein 13.04g 21%


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