Stir Fry
I love a good stir fry for leftover BurgerFit burgers and there are so many of the BurgerFit recipes that work perfect for stir fry, not just the Asian BurgerFit burger. Additionally, even though I used the Dijion Koops' mustard for making the sauce, you can substitute almost any of the Koops' mustards and it would turn out terrific.
Servings: 6
Calories: 389kcal
Equipment
- Pot with Lid
- Skillet
- Large bowl
- Utensil for mixing
Ingredients
Stir Fry Sauce
- ⅓ cup coconut aminos
- ¼ cup Dijon Koops' Mustard
- ½ tsp garlic powder
- ½ tsp ginger powder
- ½ tsp salt more to taste
Stir Fry
- 1 Broccoli chopped
- 3 carrots chopped
- 2 bunches bok choy or other preferred cabbage
- 2 cups rice cooked
- 1 tsp garlic powder
- salt to taste
- 2 BurgerFit burgers
Instructions
- Cook rice according to directions.
- Saute broccoli, carrots, bok choy in skillet over medium heat. Add garlic powder and salt. Don't over cook the vegetables to where they are soggy.
- Pour all stir fry sauce ingredients into a mason jar, screw on lid and shake or whisk in a mixing bowl.
- Pour sauce over stir fry.
- Serve over rice.
- Save leftover sauce in jar in the refrigerator and use as a marinade or salad dressing.
Nutrition
Calories: 389kcal | Carbohydrates: 68g | Protein: 19g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 24mg | Sodium: 757mg | Potassium: 1297mg | Fiber: 7g | Sugar: 7g | Vitamin A: 18237IU | Vitamin C: 218mg | Calcium: 374mg | Iron: 4mg