Name: Basic Chinese Stir Fry Vegetables
Prep time: 20 min
Cook time: 20 min
Yield: 4
Ingredients: Uncooked brown rice - 2 cups; Water - 4 cups; Safflower oil - 1 tablespoon; Leeks, chopped - ⅓ cup; Garlic - 2 cloves; Minced fresh ginger root - 1 teaspoon; Zucchini, chopped - 1 cup; Carrots, chopped - 1 cup; Yellow squash, chopped - 1 cup; Sea salt to taste - 1 cup

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Basic Chinese Stir Fry Vegetables

1. Uncooked brown rice - 2 cups

2. Water - 4 cups

3. Safflower oil - 1 tablespoon

4. Leeks, chopped - ⅓ cup

5. Garlic - 2 cloves

6. Minced fresh ginger root - 1 teaspoon

7. Zucchini, chopped - 1 cup

8. Carrots, chopped - 1 cup

9. Yellow squash, chopped - 1 cup

10. Sea salt to taste - 1 cup

How to cook deliciously - Basic Chinese Stir Fry Vegetables

1. Stage

Bring the brown rice and water to a boil in a saucepan over high heat. Reduce the heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 45 to 50 minutes.

2. Stage

Heat the safflower oil in a skillet over medium heat. Stir in the leeks, garlic, and ginger; cook and stir until the leeks have softened, about 5 minutes. Stir in the zucchini, carrots, and yellow squash. Season with salt. Continue cooking and stirring until the vegetables have softened, about 2 minutes. Serve over brown rice.