Vegetable Stir Fry Recipe

Cook brown rice

Rinse 1 cup brown rice under cold water until water runs clear. Combine rinsed rice, 2.25 cups water and 1/4 tsp salt in a medium saucepan. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 40-45 minutes until water is absorbed and rice is tender. Remove from heat and let stand, covered, 10 minutes. Fluff with a fork before serving.

While rice cooks, prepare the vegetables: peel and cut carrots into 1/8-1/4 inch diagonal slices or thin matchsticks (about 2 cups). Trim snow peas and remove strings. Trim broccolini stems and halve large stalks lengthwise so pieces are similar thickness (about 2 cups). Thinly slice cabbage and peppers into strips (about 2 and 1.5 cups). Thinly slice 1/2 cup yellow onion. Mince 3 cloves garlic and 1 tablespoon fresh ginger. Slice 2 green onions, keeping whites separate from greens for different cooking times.

Make the stir-fry sauce: in a small bowl combine 3 tbsp soy sauce, 1 tbsp oyster sauce (if using), 1 tbsp rice vinegar, 1 tsp sesame oil, 1/4 tsp black pepper and 1/4 tsp red pepper flakes (optional). In a separate tiny bowl, stir 1 tsp cornstarch into 1 tsp water until smooth; add slurry to the sauce and mix well. Set aside.

Heat a large wok or wide skillet over high heat until hot. Add 1 tablespoon vegetable oil and swirl to coat. Add the sliced carrots and broccolini stems first (they take longest) and stir-fry, tossing constantly, for 2-3 minutes until they begin to brighten and develop slight char.

Push vegetables to the sides of the wok, add the remaining 1 tablespoon oil in the center, then add the onion whites, minced garlic and ginger. Stir for 30-45 seconds until fragrant but not browned.

Add the snow peas, bell pepper strips and sliced cabbage. Stir-fry for 2-3 minutes, tossing continuously, until vegetables are crisp-tender but still vibrant. If pan becomes dry, add a tablespoon of water to create steam and prevent burning.

Stir the prepared sauce briefly (cornstarch may settle) and pour it over the vegetables. Toss and stir for about 1 minute more — the sauce will thicken and coat the vegetables. Taste and adjust: add a pinch more salt or a splash more soy if desired.

Turn off heat and toss in the green onion greens. Drizzle with an extra 1/2 tsp sesame oil if you want more aroma.

Divide the cooked brown rice between 4 bowls (about 1/2 cup cooked rice per serving as a base if serving multiple dishes) or serve family-style. Spoon the vegetable stir-fry over the rice. Garnish with toasted sesame seeds and lime wedges to squeeze over before eating. Serve immediately.