1 bag (16 oz) stir-fry vegetables
1 1/2 cup cooked or canned beans (your favorite kind), rinsed and drained (We used Great Northern White beans)
1/4 cup low-fat stir-fry sauce
2 cups cooked Couscous, Brown Rice, or other whole grain, kept hot (We ate it with Quinoa)
1. Cook and stir the vegetables in a nonstick pan over medium-high heat with 2 to 3 tablespoons of water as needed. Once the vegetables have thawed but are not completely cooked, add the beans and sauce. Cook and stir over medium heat until the vegetables are tender-crisp.
2. Serve over hot couscous or grain of your choice.
*From the Cancer Survivors Guidebook.