Getting my meat-loving husband and two sons, ages 5 and 7, to eat more veggies had always been a struggle until I whipped up this stir-fry. I was shocked when they cleaned their plates and asked for seconds.

Ingredients

• 1/4 cup reduced-sodium soy sauce
• 1/4 cup water
• 2 tablespoons brown sugar
• 2 tablespoons lemon juice
• 2 tablespoons olive oil
• 1 garlic clove, minced
• 2 cups sliced fresh mushrooms
• 1 cup coarsely chopped fresh baby carrots
• 1 small zucchini, cut into 1/4-inch slices
• 1 small sweet red pepper, coarsely chopped
• 1 small green pepper, coarsely chopped
• 4 green onions, sliced
• 2 cups cooked brown rice
• 1 can (8 ounces) sliced water chestnuts, drained
• 1/2 cup honey-roasted cashews

Directions

1. In a small bowl, mix soy sauce, water, brown sugar and lemon juice until smooth; set aside.
2. In a large skillet, heat oil over medium-high heat. Stir-fry garlic for 1 minute. Add vegetables; cook until vegetables are crisp-tender, 6-8 minutes.
3. Stir soy sauce mixture and add to pan. Bring to a boil. Add rice and water chestnuts; heat through. Top with cashews.