Vegetable Stir Fry over Brown Rice
Servings : 4
Ingredients
Vegetable Stir Fry
- 1 Tbsp coconut oil
- 2 carrot peeled and sliced on the diagonal
- 2 cups broccoli florets
- 1 red bell pepper cut into 2 inch strips
- mushrooms 5-10, sliced
- 1 bag sugar snap pea pods 6 oz.
- 1 zucchini sliced on the diagonal
- 2 tsp cornstarch mixed with 3 Tbsp. water
Stir Fry Sauce
- 3 Tbsp Bragg Liquid Aminos
- 1 tsp fresh ginger minced
- 2 tsp bottled minced garlic
- 2 green onion with tops, thinly sliced
- 1/2 tsp sesame oil
Brown Rice
- 1 1/2 cups brown rice uncooked
- 3 cups water
Instructions
Vegetable Stir Fry
- Heat 1 Tbsp. coconut oil on medium high heat. Add carrots and broccoli. Stir fry 5 minutes. Add remaining veggies. Stir fry 4-5 minutes or until veggies are brightly colored and tender crisp. Add the the cornstarch mixture and the stir fry sauce. Stir well and heat through 1-2 minutes. Sauce will thicken. Serve over cooked brown rice.
Brown Rice
- Bring rice and water to a boil in a large saucepan. Cover, reduce heat, and simmer 20 minutes or until liquid is absorbed.