Basic Chinese Stir Fry Vegetables recipe

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Ingredients

2 cups uncooked brown rice
4 cups water
1 tablespoon safflower oil
⅓ cup leeks, chopped
2 cloves garlic
1 teaspoon minced fresh ginger root
1 cup zucchini, chopped
1 cup carrots, chopped
1 cup yellow squash, chopped
sea salt to taste

Nutrition Info

405.9 calories
carbohydrate: 79.5 g
cholesterol: : -
fat: 6.2 g
fiber: 5.3 g
protein: 8.3 g
saturatedFat: 0.8 g
servingSize: -
sodium: 119.5 mg
sugar: 3.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Bring the brown rice and water to a boil in a saucepan over high heat. Reduce the heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 45 to 50 minutes.

  2. Heat the safflower oil in a skillet over medium heat. Stir in the leeks, garlic, and ginger, cook and stir until the leeks have softened, about 5 minutes. Stir in the zucchini, carrots, and yellow squash. Season with salt. Continue cooking and stirring until the vegetables have softened, about 2 minutes. Serve over brown rice.

Recipe Yield

4 servings

Recipe Note

Great for those New Year's resolutions.

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