Vegetable Stir-Fry with Brown Rice
This vegetable stir fry recipe is a great way to bring fresh veggies to your table, fast. Made with a homemade sweet ginger garlic sauce, served with brown rice.
For this recipe you can either use brown rice, as suggested, or another type.
I tend to use brown rice in my recipes for its added nutrional value.
The refinement process of white rice actually strips away a lot of the vitamins, minerals, and fiber. This process of milling and polishing gives the white rice a longer shelf life, but If you're using up your stock of rice every couple of months than this isn't a concern.
I actually prefer the taste of brown rice to white. I like how the little grains are thicker, which gives some extra body to the dish.
The Stir-Fry Vegetables
Start by heating the olive oil and garlic in a deep saucepan over low-medium heat.
Once you begin to smell the garlic, add the mushrooms, yellow pepper, red pepper,broccoli florets, and green beans. Cover, then cook for 10 minutes to steam the veggies.
The Sweet-Ginger Sauce
Next, mix in the maple syrup, ginger, and red pepper flakes.
Whisk together the 1/2 cup of water and the 1 tbsp of flour until smooth. Then, slowly whisk into the vegetables.
Bringing the sweet-ginger sauce to a boil. Then, reduce the heat to a simmer, and cook for an additional 10 minutes or until the sauce begins to thicken.
Lastly, stir in the soy sauce. I like to add it in at the end because the soy sauce turns the vegetables a dark, unflattering colour if put in to early.
Now all that's left is to assemble the stir-fry.
Start by adding the desired amount of rice onto your plate, then top with the stir-fry vegetables. Enjoy!
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