Vegetable Stir Fry Recipe
Seasonal vegetables stir-fried with soy sauce and served with rice.
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Ingredients
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Vegetables
Sauce
Rice
Method
Preparation
- 1
Cook the Rice
In a medium saucepan, combine 1 cup of uncooked rice with 2 cups of water. Bring to a boil over medium-high heat.
- 2
Simmer the Rice
Once boiling, reduce the heat to low, cover, and let it simmer for about 18-20 minutes or until the rice is tender and the water is absorbed. Remove from heat and let it sit covered for another 5 minutes before fluffing with a fork.
Stir Fry
- 3
Prepare the Sauce
In a small bowl, mix together 3 tablespoons of soy sauce, 1 tablespoon of sesame oil, 2 minced cloves of garlic, 1 tablespoon of minced ginger, 1 teaspoon of cornstarch, and 2 tablespoons of water. Stir until the cornstarch is dissolved.
- 4
Stir Fry the Vegetables
In a large skillet or wok, heat a tablespoon of vegetable oil over medium-high heat. Add the broccoli, bell pepper, carrots, snap peas, and zucchini. Stir-fry for 5-7 minutes or until the vegetables are tender-crisp.
- 5
Combine Sauce and Vegetables
Pour the sauce over the stir-fried vegetables. Stir well to coat and cook for an additional 2-3 minutes until the sauce thickens slightly.
Serving
- 6
Serve
Spoon the stir-fried vegetables over a serving of the cooked rice. Enjoy your vegetable stir fry!