Basic Chinese Stir Fry Vegetables

Basic Chinese Stir Fry Vegetables

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HappyHomemaker 2

"Great for those New Year's resolutions."

Ingredients 1 h 15 m {{adjustedServings}} servings 406 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 406 kcal
  • 20%
  • Fat:
  • 6.2 g
  • 10%
  • Carbs:
  • 79.5g
  • 26%
  • Protein:
  • 8.3 g
  • 17%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 120 mg
  • 5%

Based on a 2,000 calorie diet

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Directions

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  1. 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. 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.
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Volleyballmom
9/22/2013

I am guilty. I am rating a recipe that I slightly altered. I used coconut oil and we don't like leeks! (left the leeks out) But the rest was the same and it was really good! I thought it might need something to spice it up but the nutty brown rice added a nice bite as did the garlic and ginger. The veg did need more than 2 minutes to soften them up. More like 15. This is a nice way to snaz up plain ol' rice. And gets the kids eating extra veg! The photo is for Sept 2013 Faceless Frenzy.