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! :)

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

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.
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.
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