Vegetable Stir Fry Recipe

Cook the Rice

In a medium saucepan, combine 1 cup of rice and 2 cups of water. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for 15-20 minutes or until the water is absorbed and the rice is tender. Fluff with a fork and set aside.

Prepare the Vegetables

Wash and chop all the vegetables: bell peppers, broccoli, carrot, snap peas, mushrooms, and onion. Mince the garlic.

Make the Sauce

In a small bowl, whisk together the soy sauce, sesame oil, rice vinegar, honey (or maple syrup), and ground ginger until well combined.

Sauté the Vegetables

In a large skillet or wok, heat a tablespoon of oil over medium-high heat. Add the minced garlic and sauté for about 30 seconds until fragrant. Add the sliced onion and cook for 2-3 minutes until it begins to soften.

Add Remaining Vegetables

Add the bell peppers, broccoli, carrot, snap peas, and mushrooms to the skillet. Stir-fry the vegetables for about 5-7 minutes or until they are tender-crisp.

Combine with Sauce

Pour the prepared sauce over the sautéed vegetables. Stir well to coat all the vegetables evenly and cook for an additional 1-2 minutes until heated through.

Serve the Dish

Spoon the cooked rice onto plates or bowls and top with the vegetable stir fry. Serve hot, garnished with sesame seeds or green onions if desired.