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As the leaves change color this Fall, bring a little color of your own to the dinner table with this kidney–friendly stir fry dish from the Kidney Kitchen.
1 yellow onion, diced
1 tablespoon vegetable oil
2 packages of frozen stir fry vegetables
6 oz vegetable crumbles
1 clove garlic, minced
3 tablespoons of ginger paste
1 teaspoon rice vinegar
1 1/2 tablespoon salt–free oriental seasoning
1 1/2 cups low sodium vegetable stock
1/4 cup corn starch
2 cups cooked rice or 1 cup uncooked
Follow directions on the package to make rice. In a heavy non-stick fry pan, heat on high heat and add oil, onions, frozen vegetables and cook for 5 minutes. Add garlic, ginger paste, rice vinegar and oriental seasoning and cook for 1 more minute. Add vegetable crumbles and stock and bring to a boil. Dissolve corn starch in water and make into a liquid paste with no lumps. While vegetable mixture is boiling, whisk in corn starch slurry and it will thicken very quickly. Serve over rice.
Calories 342, total fat 6.6 g, saturated fat 0.6 g, monounsaturated fat 1.4 g, polyunsaturated fat 4.3 g, cholesterol 0.0 mg, calcium 99.4 mg, sodium 252.2 mg, phosphorus 182.4 mg, potassium 251.8 mg, total carbohydrates 52.3 g, dietary fiber 9.1 g, sugar 9.4 g, protein 15.7g
This recipe was submitted by CKD patient Chef Duane Sunwold.