Vegetables and Wild Rice stir-fry

Eddie Szczerba

By
@chefed60

this is a healthy no meat meal that we make during the Lenten season,hope you enjoy it as much as we do! :)


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Rating:
☆☆☆☆☆ 0 votes
Comments:
Serves:
6
Prep:
20 Min
Cook:
20 Min
Method:
Stove Top

Ingredients

12 small
baby bok choy
1 medium
carrot,sliced thin
6 medium
mushrooms,sliced
1 small
shallots,sliced
2 clove
garlic,minced
1/2 large
red bell pepper,sliced
1 c
broccoli florets
1 small
zucchini,sliced
1 small
yellow squash,sliced
1 pkg
snow peas(4 ounces)
1 Tbsp
ginger,freshly grated
2 Tbsp
peanut oil
2 Tbsp
soy sauce, low sodium
1 pinch
salt and pepper
1 1/2 c
wild rice, cooked
4 medium
scallions,sliced(green parts only for garnish)
1/2 c
cilantro, fresh chopped
1 Tbsp
fresh ginger,grated

Step-By-Step

Step 1 Direction Photo

1Rinse and slice all vegetables and toss together in a large mixing bowl,season with salt and pepper,drizzle with peanut oil and toss again to coat well.

Step 2 Direction Photo

2Cook the rice according to package instructions and set to the side,keep warm.
Stir frying in batches,pre-heat your wok/fry pan first then stir-fry the shallots,onions,ginger and garlic first then add the vegetables 1/4 at a time until finish. This should only take 3-4 minutes per batch.

Step 3 Direction Photo

3Transfer rice to serving platter,spread vegetables over rice garnish with sliced scallions and chopped cilantro and drizzle low sodium soy sauce over the top before serving,enjoy!! :)

About this Recipe

Course/Dish: Other Main Dishes
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian, Low Fat
Other Tags: Quick & Easy, For Kids, Healthy
Hashtag: #healthy