New this month
Get the Allrecipes magazine

Basic Chinese Stir Fry Vegetables

HappyHomemaker

"Great for those New Year's resolutions."
Added to shopping list. Go to shopping list.

Ingredients

1 h 15 m servings 406 cals
Original recipe yields 4 servings

On Sale

What's on sale near you.

or

Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)



May we suggest

ADVERTISEMENT

Directions

{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  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 Facts


Per Serving: 406 calories; 6.2 g fat; 79.5 g carbohydrates; 8.3 g protein; 0 mg cholesterol; 120 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

Similar: RecipesVideosCategoriesArticles

Similar: {{title}} recipes videos categories articles

Reviews

Read all reviews 1
Most helpful
Most positive
Least positive
Newest

I am guilty. I am rating a recipe that I slightly altered. I used coconut oil and we don't like leeks! (left the leeks out) But the rest was the same and it was really good! I thought it might n...