Basic Chinese Stir Fry Vegetables

Great for those New Year’s resolutions.

Original recipe makes 4 servings

Ingredients

2 cups uncooked brown rice
4 cups water
1 tablespoon safflower oil
1/3 cup leeks, chopped
2 cloves garlic
1 teaspoon minced fresh ginger root
1 cup zucchini, chopped
1 cup carrots, chopped
1 cup yellow squash, chopped
sea salt to taste

  • PREP

    20 mins

  • COOK

    55 mins

  • READY IN

    1 hr 15 mins

Directions

  1. Bring the brown rice and water to a boil in a saucepan over high heat. Reduce the heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 45 to 50 minutes.
  2. Heat the safflower oil in a skillet over medium heat. Stir in the leeks, garlic, and ginger; cook and stir until the leeks have softened, about 5 minutes. Stir in the zucchini, carrots, and yellow squash. Season with salt. Continue cooking and stirring until the vegetables have softened, about 2 minutes. Serve over brown rice.

Nutrition

Calories: 406 kcal
Carbohydrates: 79.5 g
Cholesterol: 0 mg
Fat: 6.2 g
Fiber: 5.3 g
Protein: 8.3 g
Sodium: 120 mg

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