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 caloriescarbohydrate: 79.5 gcholesterol: : -fat: 6.2 gfiber: 5.3 gprotein: 8.3 gsaturatedFat: 0.8 gservingSize: -sodium: 119.5 mgsugar: 3.1 gtransFat: : -unsaturatedFat: : -
Directions Basic Chinese Stir Fry Vegetables
Directions
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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.
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.