Ingredients for Vegetable Stir Fry
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 2 tablespoons peanut butter
- Chili Garlic Sauce
- 2 1/2 cups for rice, 2-3 cups for blanching
- Brown Rice
- ½ teaspoon salt
- 1 tablespoon butter
- Carrot
- 1 cup broccoli florets
- 1 cup sliced celery
- 2 tablespoons grapeseed oil
- 1 medium onion, thinly sliced
- 1 cup snow peas
- Red Bell Pepper
- Fresh Pineapple
- Fresh Flat Leaf Parsley
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How to Make Vegetable Stir Fry
- Whisk together ¼ cup soy paste, 2 tablespoons soy sauce, 1 tablespoon sesame oil, 2 tablespoons peanut butter, and 1 tablespoon garlic chili sauce in a small bowl. Set aside.
- Cook rice: In a medium saucepan, bring 2 ½ cups water to a boil. Add 1 cup rice, ½ teaspoon salt, and 1 tablespoon butter.
- Return to a boil, then reduce heat to low, cover, and simmer for 20 minutes.
- Remove from heat and let stand, covered, for 5 minutes.
- Blanch vegetables: In a wok or large skillet, bring 2-3 cups of water to a boil. Add 1 cup sliced carrots, 1 cup broccoli florets, and 1 cup sliced celery. Blanch for 2 minutes.
- Drain vegetables immediately, rinse with cold water, and set aside.
- Heat 2 tablespoons grapeseed oil in the same wok or skillet over medium-high heat. Add 1 medium onion, thinly sliced, and sauté until translucent (about 5 minutes).
- Add the blanched carrots, broccoli, celery, 1 cup snow peas, 1 bell pepper (any color), sliced, and 1 cup diced pineapple to the wok.
- Pour the soy-peanut sauce over the vegetables and stir to coat.
- Cook, stirring frequently, until vegetables are tender-crisp (about 5-7 minutes).
- Serve: Arrange pineapple slices on plates. Top with rice and the stir-fried vegetables. Garnish with fresh parsley leaves.
Nutrition Information (Approximate per serving)
Sodium
49 g
Sugar
177g
Fat
18g
Carbs
42g
