Stir-Fried Veggies over Brown Rice

Name: Stir-Fried Veggies over Brown Rice
Yield: Serves 4
Ingredients: 3 cloves garlic, chopped; 1 small yellow bell pepper, cut in half, seeded, then sliced into ¼-inch ribs; Salt and black pepper, to taste; 1 small red onion, chopped; 2 medium carrots, cut into large matchsticks; 1 small bunch broccoli, stems separated from florets, then chopped; 1 1-inch piece fresh ginger, peeled and minced, or 2 teaspoons ground ginger; ¼ cup chopped walnuts (optional); ¼ small green cabbage, chopped; ¼ cup low-sodium soy sauce or tamari; 1 teaspoon crushed red pepper flakes; 2 tablespoons bottled mango chutney (found in the condiment section of most supermarkets) or honey; 3 cups cooked brown rice; ¼ cup sesame oil

Preparation info

Serves
4

Difficulty
Easy

Appears in

Welcome to Claire's

By Claire Criscuolo

Published 2014

About

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

Main course
Vegan

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 chutn