Stir Fry Dinner

Stir Fry Dinner
Appropriate for:

Serves 4


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 ½ tablespoon salt–free oriental seasoning
1 ½ cups low sodium vegetable stock
¼ 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.