Vegetable Stir Fry Gf Recipe

Cook brown rice

Rinse 1 cup brown rice under cold water until water runs clear. Combine rinsed rice, 2 cups water and 1/4 tsp salt in a medium saucepan. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 40–45 minutes until water is absorbed and rice is tender. Remove from heat and let sit covered for 10 minutes, then fluff with a fork.

While the rice cooks, prepare the vegetables: cut zucchini and yellow squash into 1/4-inch half-moons to yield about 1 cup each; separate broccoli into small florets (about 1.5 cups); julienne carrots to make 1 cup; thinly slice red bell pepper into strips; slice green onions thinly. Mince garlic and ginger.

Make the sauce: in a small bowl whisk together 3 tbs tamari, 1 tbs rice vinegar, 1 tsp sesame oil, and 1 tbs honey or maple syrup. In a second small cup, dissolve 1 tsp cornstarch in 1 tbs water to make a slurry and set aside.

Heat a large nonstick skillet or wok over medium-high heat until hot. Add 1 tbs neutral oil and swirl to coat.

Add broccoli florets and 2–3 tablespoons water (to create steam). Stir-fry 2 minutes until they begin to brighten and become slightly tender.

Push broccoli to the side of the pan. Add the remaining 1 tbs oil, then add carrots and stir-fry 1–2 minutes.

Add zucchini, yellow squash, and red bell pepper. Stir-fry everything together 2–3 minutes until vegetables are crisp-tender. Stir frequently so vegetables cook evenly but retain some bite.

Make a well in the center of the pan and add minced garlic and ginger. Stir for 20–30 seconds until fragrant (do not let garlic burn).

Pour the prepared sauce over the vegetables and stir to combine. Stir in the cornstarch slurry and cook 30–60 seconds until sauce thickens and coats the vegetables. Taste and season with salt (up to 1/2 tsp total) and 1/4 tsp freshly ground black pepper; add red pepper flakes if using.

Add sliced green onions and toss once to combine, then remove from heat.

Divide the cooked brown rice between 4 bowls (about 1/2 cup cooked rice per serving if making 4 servings; adjust if you prefer more rice).

Spoon the vegetable stir-fry over the rice. Sprinkle each portion with toasted sliced almonds for crunch and an extra pinch of green onions if desired.

Serve immediately while hot. Leftovers can be refrigerated in an airtight container for up to 3 days; reheat gently in a skillet or microwave until heated through.