Stir-Fried Veggies over Brown Rice

We prepare a combination of stir-fried vegetables every day at Claire’s, depending on the selection from the farm. Choose your favorite vegetables of the season. When we want a change, we serve our stir-fries on a bed of couscous instead of rice—either way it’s a healthful, appealing meal.

Ingredients

  • ¼ cup sesame oil
  • 3 cloves garlic, chopped
  • 1 teaspoon crushed red pepper flakes
  • 1 1-inch piece fresh ginger, peeled and minced, or 2 teaspoons ground ginger
  • 1 small red onion, chopped
  • 2 medium carrots, cut into large matchsticks
  • ¼ small green cabbage, chopped
  • 1 small bunch broccoli, stems separated from florets, then chopped
  • 1 small yellow bell pepper, cut in half, seeded, then sliced into ¼-inch ribs
  • ¼ cup chopped walnuts (optional)
  • ¼ cup low-sodium soy sauce or tamari
  • 2 tablespoons bottled mango chutney (found in the condiment section of most supermarkets) or honey
  • Salt and black pepper, to taste
  • 3 cups cooked brown rice

Method

Heat the oil in a large skillet over medium-high heat. Add the garlic, red pepper flakes, ginger, and onion. Cook, stirring frequently, until the onion softens, about 5 minutes. Add the carrots, cabbage, broccoli stems, and bell pepper. Cook, stirring frequently, until the vegetables are crisp-tender, about 10 minutes. Add the walnuts (if using), broccoli florets, soy sauce or tamari, and chutney or honey. Continue cooking, stirring frequently, for 3 minutes. Taste for seasoning. Add salt and pepper to taste. Spread the cooked brown rice in a large serving dish. Spoon the stir-fried veggies and their juices evenly over the rice.

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