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Basic Chinese Stir Fry Vegetables

By: HappyHomemaker

"Great for those New Year's resolutions."

Rate/Review | No Reviews Yet!

Prep Time:
20 Min

Cook Time:
55 Min

Ready In:
1 Hr 15 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 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

Directions

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.
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.

Nutritional Information

Amount Per Serving Calories: 406 | Total Fat: 6.2g | Cholesterol: 0mg Powered by ESHA Nutrient Database

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