Vegetables and Wild Rice stir-fry

1
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

How to Make Vegetables and Wild Rice stir-fry

Step-by-Step

  1. Rinse 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.
  2. Cook 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.
  3. Transfer 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!! :)

Printable Recipe Card

About Vegetables and Wild Rice stir-fry

Course/Dish: Other Main Dishes
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian Low Fat
Hashtag: #healthy




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