When it comes to Stir-Fry, I absolutely enjoy it and so do my two favorite guys! My little one mostly loves the rice, but my husband and I truly appreciate the veggies present in this dish. Aren’t they so colorful? This dish is such a great burst of exquisite and bold flavor and so many great nutrients from the variety of veggies.
Eating a Vegetarian diet can be difficult sometimes, especially when trying to ensure that you don’t get bored with not having meat. However, I’ve been loving my rendition of meals for the past two months and one thing that I’ve learned is that texture is KEY! I’ve learned that texture adds a nice feel to any veggie dish and it sort of “tricks” your taste buds into thinking that you’re having something as pleasurable as meat! Haha!
In this Veggie Brown Rice stir-fry, I chose to use red cabbage, kale, red bell pepper, carrots, and zucchini. I also made my own stir-fry sauce, which was Ah-Mazing! Overall, this is a dish that I’ll be doing again really soon.
Be sure to check out the recipes below if you decide to give it a GO!
- 1 1/2 cup brown rice
- 1/2 head red cabbage, chopped
- 1 red bell pepper, chopped
- 1/2 zucchini, chopped
- 2 medium carrots, chopped
- 1 handful of chopped kale
- 2 Tablespoons extra virgin olive oil
- 4 cloves of garlic
- 1 Tablespoon red pepper flakes, for garnish
Cook the brown rice according to package directions.
Wash & remove Kale leaves form stalk, chop, and drizzle with olive oil. Place on a baking sheet and let bake for 10 minutes in oven on 400 degrees Fahrenheit.
Boil water in a wok and add the veggies (chopped). Cook for 1 or 2 minutes. Drain the veggies and set aside.
Heat the oil in the wok and add the garlic. Cook over high heat for 1 or 2 minutes stirring occasionally.
Add the veggies, the cooked brown rice and your stir-fry sauce. Cook for about 1 or 2 minutes and toss around everything lightly entire time.
Add some red pepper flakes for garnish.
- 1/2 cup low sodium soy sauce
- 1/2 cup vegetable broth
- 3 Tablespoons BBQ sauce
- 2 1/2 Tablespoons brown sugar
- 2 Tablespoons rice vinegar
- 1 Tablespoon honey
- 1 Tablespoon sesame oil
- 1/4 teaspoon black pepper
- 2 Tablespoons cornstarch
- 1/4 cup hot water
- 2 Tablespoons olive oil
- 3 Tablespoons minced garlic
- 1 teaspoon ground ginger
Combine soy sauce, broth, BBQ sauce, brown sugar, honey, rice vinegar, sesame oil, and pepper. Set aside.
Mix cornstarch and water together. Set aside.
Cook oil, minced garlic and ground ginger over medium heat until oil starts to simmer and then whisk in the soy sauce mixture and bring it to a boil for 2-3 minutes.
Slowly whisk in the cornstarch mixture. Cook for a few minutes until thickened, stirring constantly and remove form heat.
Let cool and store any unused sauce in a tightly closed container for up to 2 weeks in the refrigerator.