Vegetable Stir-fry Recipe
Mixed vegetables sautéed with soy sauce, served over rice.
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Ingredients
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Vegetables
Sauce
Rice
Method
Preparation of Rice
- 1
Cook the Rice
In a medium saucepan, combine 1 cup of rice with 2 cups of water. Bring to a boil over high heat. Once boiling, reduce heat to low, cover, and simmer for 15-20 minutes until the rice is tender and water is absorbed. Remove from heat and let it sit covered for 5 minutes.
Preparation of Vegetables and Sauce
- 2
Prepare the Vegetables
While the rice is cooking, wash and chop the broccoli, bell pepper, carrot, snap peas, and mushrooms. Slice the green onions and set aside.
- 3
Make the Sauce
In a small bowl, whisk together soy sauce, sesame oil, minced garlic, grated ginger, cornstarch, and water until well combined.
Cooking Stir-Fry
- 4
Stir-Fry the Vegetables
In a large skillet or wok, heat a tablespoon of oil over medium-high heat. Add the chopped vegetables (broccoli, bell pepper, carrot, snap peas, and mushrooms) and stir-fry for about 5-7 minutes until they are tender-crisp.
- 5
Add the Sauce
Pour the prepared sauce over the stir-fried vegetables. Stir well to coat the vegetables and cook for an additional 2-3 minutes until the sauce thickens slightly.
Serving
- 6
Serve the Dish
Fluff the cooked rice with a fork and divide it among serving plates. Top with the vegetable stir-fry and garnish with chopped green onions. Serve immediately.