Flexible Veggie Stir Fry

by | Mar 25, 2020

Yields6 Servings
Cook Time30 mins

Ingredients

 2 cups Brown rice
 1 Onion, thinly sliced Red, white, sweet all work
 2 Cloves garlic, crushed
 2 inch piece of fresh ginger root, peeled with spoon and cut into matchsticks
 ¼ Bunch of cilantro, chopped (reserve some for garnish)Basil, parsley and chives all work as well
 1 Small head broccoli, florets cut in half, stalk sliced
 1 Red or yellow bell pepper, cut into strips
 12 oz Firm tofu, cubed
 1 Carrot, julienned
 Optional: 1/2 fresh red chili, or one Anaheim pepper, cut into thin slices
 Vegetable oil
 4 oz snow peas, destringed
 4 oz Spinach
 2 Limes, divided useJuice 1/2 lime, then wedge the rest for garnish
 1 tsp Asian (roasted) sesame oil
 2 tbsp Low-sodium soy sauce
 Toasted sesame seeds (sprinkle for garnish)

Directions

1

Start rice - Rinse and drain 2 cups of brown rice. Put it in the rice cooker. Instead of filling the cooker with water to the "2 cup" mark, fill it to the "3 cup" mark in your rice cooker. That usually means 3 cups of water for the 2 cups of brown rice.

2

Chop all ingredients – create your mise en place of all ingredients.

3

Heat pan on high. Add a Tablespoon of vegetable oil. Add onion, garlic, ginger, and cilantro. Fry for two minutes, stirring regularly.

4

Add broccoli, bell pepper, tofu, snow peas and green Anaheim pepper, if using. Fry for two minutes, stirring regularly. Stir in spinach and let it wilt. Add rice and carrot ribbons. Toss well for a minute to heat through, then remove from heat.

5

Add juice from half a lime, 1 t. sesame oil and 2T soy sauce, toss to coat.

6

Bring to table for plating. Put one serving on each plate, garnish with lime wedge, reserved cilantro sprig, sprinkle of sesame seeds, and red pepper slices, if desired. Serve and enjoy together!

Ingredients

 2 cups Brown rice
 1 Onion, thinly sliced Red, white, sweet all work
 2 Cloves garlic, crushed
 2 inch piece of fresh ginger root, peeled with spoon and cut into matchsticks
 ¼ Bunch of cilantro, chopped (reserve some for garnish)Basil, parsley and chives all work as well
 1 Small head broccoli, florets cut in half, stalk sliced
 1 Red or yellow bell pepper, cut into strips
 12 oz Firm tofu, cubed
 1 Carrot, julienned
 Optional: 1/2 fresh red chili, or one Anaheim pepper, cut into thin slices
 Vegetable oil
 4 oz snow peas, destringed
 4 oz Spinach
 2 Limes, divided useJuice 1/2 lime, then wedge the rest for garnish
 1 tsp Asian (roasted) sesame oil
 2 tbsp Low-sodium soy sauce
 Toasted sesame seeds (sprinkle for garnish)

Directions

1

Start rice - Rinse and drain 2 cups of brown rice. Put it in the rice cooker. Instead of filling the cooker with water to the "2 cup" mark, fill it to the "3 cup" mark in your rice cooker. That usually means 3 cups of water for the 2 cups of brown rice.

2

Chop all ingredients – create your mise en place of all ingredients.

3

Heat pan on high. Add a Tablespoon of vegetable oil. Add onion, garlic, ginger, and cilantro. Fry for two minutes, stirring regularly.

4

Add broccoli, bell pepper, tofu, snow peas and green Anaheim pepper, if using. Fry for two minutes, stirring regularly. Stir in spinach and let it wilt. Add rice and carrot ribbons. Toss well for a minute to heat through, then remove from heat.

5

Add juice from half a lime, 1 t. sesame oil and 2T soy sauce, toss to coat.

6

Bring to table for plating. Put one serving on each plate, garnish with lime wedge, reserved cilantro sprig, sprinkle of sesame seeds, and red pepper slices, if desired. Serve and enjoy together!

Flexible Veggie Stir Fry
IngredientsDirections