Veggie Stir Fry Recipe
Mixed seasonal vegetables stir-fried with a light soy sauce, served over rice.
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Ingredients
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Vegetables
Sauce
Rice
Method
Prepare the Rice
- 1
Cook the Rice
In a medium saucepan, combine 1 cup of rice and 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for about 15-20 minutes or until the water is absorbed and the rice is tender. Remove from heat and let it sit, covered, for 5 minutes before fluffing with a fork.
Prepare the Sauce
- 2
Mix Sauce Ingredients
In a small bowl, whisk together the soy sauce, sesame oil, minced garlic, grated ginger, cornstarch, and water until well combined. Set aside.
Stir Fry the Vegetables
- 3
Cook the Vegetables
In a large skillet or wok, heat 1 tablespoon of oil over medium-high heat. Add the chopped bell pepper, sliced carrot, broccoli florets, snap peas, sliced zucchini, and mushrooms. Stir-fry the vegetables for about 5-7 minutes until they are tender-crisp.
- 4
Add the Sauce
Pour the prepared sauce over the stir-fried vegetables. Stir well to coat the vegetables evenly in the sauce. Continue to cook for an additional 2-3 minutes until the sauce thickens slightly.
Serve
- 5
Plate the Dish
Serve the stir-fried vegetables over a bed of the cooked rice. Enjoy your healthy and delicious veggie stir fry!