Vegetable Stir Fry

[vc_row][vc_column][nd_options_spacer nd_options_height=”15″][vc_row_inner][vc_column_inner width=”1/3″][nd_options_team nd_options_layout=”layout-5″ nd_options_image=”13128″][/vc_column_inner][vc_column_inner width=”1/3″][nd_options_team nd_options_layout=”layout-5″ nd_options_image=”13127″][/vc_column_inner][vc_column_inner width=”1/3″][nd_options_team nd_options_layout=”layout-5″ nd_options_image=”13129″][/vc_column_inner][/vc_row_inner][nd_options_spacer nd_options_height=”15″][vc_column_text]Vegetable Stir Fry recipe courtesy of Community Chef Amria Gordon. Serves 2. This is a great “clean out the fridge” recipe because you can use any vegetables you have on hand! Add a protein like cooked chicken, fish, or eggs if you like, and switch up the rice for another whole grain like quinoa or farro.[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][mpc_tabs preset=”preset_0″ content_preset=”_preset_0″ font_preset=”preset_1″ font_color=”#6b6b6b” font_size=”16″ font_line_height=”1.75″ font_transform=”none” font_align=”left” content_padding_divider=”true” content_padding_css=”padding-top:20px;padding-right:0px;padding-left:0px;” background_color=”#f3f3f3″ padding_divider=”true” padding_css=”padding-top:30px;padding-right:30px;padding-bottom:30px;padding-left:30px;” margin_divider=”true” margin_css=”margin-right:0px;margin-left:20px;” mpc_button__preset=”mpc_preset_35″ mpc_button__font_preset=”preset_1″ mpc_button__font_color=”#a6bf74″ mpc_button__font_size=”16″ mpc_button__font_transform=”uppercase” mpc_button__background_color=”#f3f3f3″ mpc_button__border_css=”border-width:2px;border-color:#a6bf74;border-style:solid;border-radius:5px;” mpc_button__padding_divider=”true” mpc_button__padding_css=”padding-top:12px;padding-right:30px;padding-bottom:12px;padding-left:30px;” mpc_button__hover_font_color=”#ffffff” mpc_button__hover_background_color=”#a6bf74″ mpc_button__hover_background_effect=”slide-left” mpc_button__hover_border_css=”border-radius:0px;” button_margin_divider=”true” button_margin_css=”margin-right:15px;”][mpc_tab title=”Ingredients” tab_id=”1538879858-1-65″][vc_column_text]

• 1 cup brown rice
• 2 cup chopped vegetables, such as broccoli, peppers, mushrooms, carrots, peas
• 2 scallions, chopped, for garnish, optional
• 2 inch piece ginger, peeled and minced
• 2 cloves garlic, minced
• ¼ cup low sodium soy sauce
• 1 tablespoon chili paste
• 1 tablespoon honey
• 1 tablespoon sesame oil

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1. Prepare the brown rice according to package directions so that there is ½ cup cooked rice per person. Cook the rice in low-sodium chicken or vegetable stock for some added flavor!
2. Stir together soy sauce, chili paste, and honey, set aside.
3. Heat oil over medium heat in a wide pan. Add ginger and garlic and cook until fragrant, about 1 minute. Add chopped vegetables, cover with lid, and cook for 4-5 minutes. Remove lid, stir vegetables, and cook uncovered another minute or two, adding pre-cooked meat if using. Pour in sauce and toss to coat. Cook for another few minutes until liquid is mostly evaporated.
4. Remove from heat and serve over rice!

Note: Turn this stir-fry into fried rice by adding the precooked rice to the pan after you uncover the vegetables and before you add the protein or sauce. Let the rice cook for a minute with the vegetables to dry out a little, then add protein if using, and then add sauce. It’s done with the liquid is evaporated/absorbed and the rice starts to get a little sticky to the pot.[/vc_column_text][/mpc_tab][/mpc_tabs][/vc_column][/vc_row]