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Brown rice and vegetable stir-fry Recipe

Name: Brown rice and vegetable stir-fry Recipe
Prep time: 15 min
Total time: 50 min
Ingredients: 1 cup uncooked brown rice; 2 cups water; 2 tablespoons vegetable oil; 1 onion, chopped; 2 garlic cloves, minced; 2 cups chopped mixed vegetables (e.g. broccoli, carrots, bell peppers, snow peas); 1 tablespoon cornstarch; 1 tablespoon soy sauce; 1 teaspoon sesame oil; Salt and pepper to taste

Asian Cuisine Diet Vegan

How to make rice and vegetabBrownle stir-fry ?

Preparation Time: 15 minutes
Cooking Time: 25 minutes
Serve: 4

Ingredients for Brown rice and vegetable stir-fry Recipe

#	Ingredients
1.	1 cup uncooked brown rice
2.	2 cups water
3.	2 tablespoons vegetable oil
4.	1 onion, chopped
5.	2 garlic cloves, minced
6.	2 cups chopped mixed vegetables (e.g. broccoli, carrots, bell peppers, snow peas)
7.	1 tablespoon cornstarch
8.	1 tablespoon soy sauce
9.	1 teaspoon sesame oil
10.	Salt and pepper to taste

Steps of Brown rice and vegetable stir-fry Recipe

#	Steps
1.	Rinse the brown rice and cook it according to package instructions using 2 cups of water.
2.	While the rice is cooking, heat the vegetable oil in a large skillet or wok over medium-high heat.
3.	Add the chopped onion and garlic to the skillet and cook for about 2-3 minutes, or until the onion is translucent.
4.	Add the mixed vegetables to the skillet and stir-fry for about 5-7 minutes, or until the vegetables are tender.
5.	In a small bowl, whisk together the cornstarch, soy sauce, and sesame oil.
6.	Pour the cornstarch mixture over the vegetables in the skillet and stir well. Cook for another 1-2 minutes, or until the sauce thickens.
7.	Season with salt and pepper to taste.
8.	Serve the stir-fry over the cooked brown rice.

Tips:

Feel free to use any vegetables you have on hand. This recipe is very versatile and can be customized to your liking.
If you don't have brown rice, you can use white rice or quinoa instead.
To save time, you can use pre-cut vegetables or frozen mixed vegetables.
Adjust the seasoning to your taste by adding more or less soy sauce, maple syrup, and ginger.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Enjoy your vegan brown rice and vegetable stir-fry!