1/2 pound lean Texas chicken, cut into 1/4-inch strips
1 tsp. Texas garlic
1 small Texas onion, sliced
1 cup Texas carrots, sliced
2-4 T. water
2 cups Texas broccoli florets, fresh
1 cup Texas mushrooms, sliced
1 tsp. soy sauce

Spray a skillet with non-stick coating. Add meat or seafood and stir-fry with garlic until cooked. Remove and keep warm. Stir-fry carrots and onion until carrots are partially done. Add water, as needed, to prevent sticking. Add broccoli, mushrooms and soy sauce. Stir-fry until vegetables are done to your liking. Add cooked meat or seafood. Serve with rice or noodles.

Other Texas vegetables that are good in stir-fry include: green or red peppers, celery, green onions, zucchini, cauliflower, cabbage, snow peas, bean sprouts.

Recipe modified from the Produce for Better Health Foundation. Find this and lots more at www.aboutproduce.com

Pick the best, pick Texas! Ingredients in bold are grown in the Lone Star State. Spot them at the store by looking for the GO TEXAN logo.