By Light Darko
Chop the mixed vegetables into bite-sized pieces if not already done. Mince the garlic cloves and grate the ginger.
Heat 1 tablespoon of sesame oil in a large skillet or wok over medium-high heat.
Add the minced garlic and grated ginger to the hot oil and sauté for about 30 seconds until fragrant.
Add the mixed vegetables to the skillet and stir-fry for about 5-7 minutes, or until they are tender-crisp.
Add the cooked brown rice to the skillet and stir well to combine with the vegetables.
Pour 2 tablespoons of soy sauce over the rice and vegetables, stirring well to ensure everything is evenly coated.
Season with 0.25 teaspoon of salt and 0.25 teaspoon of black pepper to taste. Stir everything together.
Continue to stir-fry the mixture for another 2-3 minutes until everything is heated through.
Remove from heat and serve hot. Enjoy your Vegetable Stir-Fry with Brown Rice!
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This Stir-Fry Vegan Gluten-Free Main Course recipe is ready in 20 minutes and features Mixed vegetables (broccoli, bell pepper, carrots), Cooked brown rice, Soy sauce and other delicious ingredients. Contains 350 calories total.
Chop the mixed vegetables into bite-sized pieces if not already done. Mince the garlic cloves and grate the ginger.
Heat 1 tablespoon of sesame oil in a large skillet or wok over medium-high heat.
Add the minced garlic and grated ginger to the hot oil and sauté for about 30 seconds until fragrant.
Add the mixed vegetables to the skillet and stir-fry for about 5-7 minutes, or until they are tender-crisp.
Add the cooked brown rice to the skillet and stir well to combine with the vegetables.
Pour 2 tablespoons of soy sauce over the rice and vegetables, stirring well to ensure everything is evenly coated.
Season with 0.25 teaspoon of salt and 0.25 teaspoon of black pepper to taste. Stir everything together.
Continue to stir-fry the mixture for another 2-3 minutes until everything is heated through.
Remove from heat and serve hot. Enjoy your Vegetable Stir-Fry with Brown Rice!
Calories per Serving: 350
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