Vegetable Stir Fry Recipe
Seasonal vegetables with rice
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Ingredients
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Vegetables
Rice
Sauce
Method
Preparation
- 1
Cook the Rice
In a medium saucepan, combine 1 cup of long-grain rice and 2 cups of water. Bring to a boil over medium-high heat. Once boiling, reduce heat to low, cover, and simmer for 15-20 minutes or until all the water is absorbed and rice is tender. Remove from heat and let it sit covered for 5 minutes, then fluff with a fork.
- 2
Prepare the Vegetables
While the rice is cooking, wash and chop the bell peppers, broccoli florets, carrots (sliced into thin rounds), zucchini (sliced), and snap peas. Chop the green onions and mince the garlic.
Cooking
- 3
Stir-Fry the Vegetables
In a large skillet or wok, heat 1 tablespoon of sesame oil over medium-high heat. Add the minced garlic and stir-fry for about 30 seconds until fragrant. Add the prepared vegetables (bell peppers, broccoli, carrots, zucchini, and snap peas) to the skillet. Stir-fry for 5-7 minutes or until the vegetables are tender-crisp.
- 4
Prepare the Sauce
In a small bowl, combine the soy sauce, honey or maple syrup, cornstarch, and red pepper flakes. Mix well until the cornstarch is dissolved.
- 5
Combine Sauce and Vegetables
Once the vegetables are cooked, pour the sauce over the stir-fried vegetables. Stir well to coat everything evenly. Cook for another 2-3 minutes until the sauce thickens slightly.
- 6
Serve
Serve the vegetable stir fry over a bed of fluffy rice. Garnish with chopped green onions and season with salt and black pepper to taste.