Veggie Stir Fry Bowl Recipe

Time1h

Serves4

Bell Peppers, English Peas, Julienned Vegetables, Brown Rice, Maple Ginger Soy Sauce

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Ingredients

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1
Cook the Brown Rice
In a medium saucepan, combine 1 cup of brown rice with 2 1/2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for about 45 minutes or until rice is tender and water is absorbed. Fluff with a fork and set aside.
2
Prepare the Vegetables
While the rice is cooking, wash and chop the bell peppers, carrots, zucchini, and broccoli into bite-sized pieces. Set aside.

3
Stir Fry the Vegetables
In a large skillet or wok, heat 2 tablespoons of olive oil over medium-high heat. Once hot, add the bell peppers, carrots, zucchini, and broccoli. Stir-fry for about 5-7 minutes, or until the vegetables are tender-crisp.
4
Add English Peas
Add the English peas to the skillet and stir-fry for an additional 2-3 minutes until they are heated through.
5
Prepare the Maple Ginger Soy Sauce
In a small bowl, whisk together the maple syrup, soy sauce, and grated ginger until well combined.
6
Combine and Serve
Pour the maple ginger soy sauce over the stir-fried vegetables and toss to coat evenly. Serve the vegetable stir fry over a bed of brown rice.