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Vegetable Stir-Fry with Brown Rice
Created by: Howcan Team
Ingredients
- 1 cup of brown rice
- 2 cups of water
- 2 tablespoons of vegetable oil
- 1 onion, sliced
- 2 cloves of garlic, minced
- 1 bell pepper, sliced
- 1 cup of broccoli florets
- 1 cup of sliced carrots
- 1 cup of snap peas
- 1/4 cup of soy sauce
- 2 tablespoons of oyster sauce
- 1 tablespoon of cornstarch
- 1 teaspoon of sesame oil
- 1/4 teaspoon of red pepper flakes
- Salt and pepper to taste
Instructions
- In a medium saucepan, combine 1 cup of brown rice and 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 45 minutes, or until rice is tender and water is absorbed.
- In a small bowl, whisk together 1/4 cup of soy sauce, 2 tablespoons of oyster sauce, 1 tablespoon of cornstarch, 1 teaspoon of sesame oil, and 1/4 teaspoon of red pepper flakes. Set aside.
- In a large skillet or wok, heat 2 tablespoons of vegetable oil over medium-high heat. Add 1 sliced onion and 2 minced garlic cloves, and stir-fry for 2 minutes.
- Add 1 sliced bell pepper, 1 cup of broccoli florets, 1 cup of sliced carrots, and 1 cup of snap peas to the skillet. Stir-fry for 5-7 minutes, or until the vegetables are tender-crisp.
- Pour the sauce mixture over the vegetables in the skillet. Cook and stir for 2 minutes, or until the sauce thickens and coats the vegetables.
- Season with salt and pepper to taste. Serve the vegetable stir-fry over the cooked brown rice. Enjoy!
The history of Vegetable Stir-Fry with Brown Rice dates back to ancient China, where stir-frying was a popular cooking technique. This dish has evolved over the years and is now enjoyed worldwide for its healthy and flavorful combination of vegetables and brown rice. Renowned chefs like Ming Tsai and Martin Yan have popularized this dish in the West, incorporating their own unique twists and flavors. Today, the best versions of this dish can be found in Asian restaurants in bustling cities like New York, San Francisco, and Hong Kong. The key to a great Vegetable Stir-Fry lies in the freshness of the vegetables and the perfect balance of savory and umami flavors in the sauce. For a twist, some chefs also add tofu or cashew nuts for added texture and protein. Whether enjoyed in a bustling restaurant or homemade in your kitchen, Vegetable Stir-Fry with Brown Rice is a delicious and nutritious dish that continues to delight food enthusiasts around the world.
35 min
4
320 calories
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