Five-Veggie Stir-Fry Recipe

Bring rice and beef broth to a boil in a saucepan over high heat. Reduce heat to medium-low cover and simmer until rice is tender and liquid has been absorbed 20 to 25 minutes.

Combine cornstarch and ginger in a small bowl. Stir in orange juice soy sauce beef broth Worcestershire sauce and garlic until blended.

Heat 3 teaspoons oil in a large skillet over medium-high heat; cook and stir carrots broccoli and cauliflower until just tender 4 to 5 minutes. Add 1 teaspoon oil mushrooms snow peas and tofu; continue cooking until mushrooms soften about 3 minutes. Push vegetable mixture to one side of skillet and cook and stir egg in remaining space until set; combine egg with vegetables. Stir in orange juice mixture and boil until thickened about 2 minutes.

Serve over rice and top with slivered almonds.