Stir-Fried Veggies over Brown Rice

Preparation info
  • Serves


    • Difficulty


Appears in
Welcome to Claire's: 35 Years of Recipes and Reflections from the Landmark Vegetarian Restaurant

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.


  • ¼ cup sesame oil
  • 3 cloves garlic, chopped
  • 1 teaspoon


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