Nancy Macklin, RDN
Nancy Macklin has a bachelor of science in dietetics from Iowa State University and a Master of Science in health services administration from the University of Saint Francis. Macklin worked as a hospital-based clinical dietitian, providing counseling for diabetes, heart disease, and weight loss and as a food service director in health care dining sites. She now serves as a test kitchen dietitian, developing 500+ recipes per year. She is a member of the Academy for Nutrition and Dietetics and International Association of Culinary Professionals. Find her on LinkedIn.
Comments (10)
Pretty basic, boring recipe
Quick and delicious!
I used red onion and added matchstick carrots. It was beautiful!
Absolutely delicious-very versatile with whatever veg is in fridge. Definitely “a do again”.
This was fantastic!
We loved recipe. Simple to make with fresh vegetables.
I made this last night and had to serve over potatoes as I burned the rice. But it was a delicious flavor combo (though I might add a bit more red pepper next time). Loved the Napa cabbage in it!
This is my husband’s favorite stir-fry! It’s simple, made in about 30-minutes, and tastes delicious! I frequently substitute baby bok choy for the Napa cabbage. I find it makes three adult servings. Great recipe!
So simple, fresh and esy. Love it! It’s my “go to” recipe!
A tasty stir-fry, but doesn’t make a lot. Good for 1-2 people with moderate appetites.
One word. Delicious.