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"I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning."--John Barrymore

Veggie and Rice Stir-Fry Recipe

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This recipe for Veggie and Rice Stir-Fry is from Young Women Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup brown rice
½ pound broccoli
2 medium celery stalks
1 medium carrot
1 small jalapeño or other chili pepper
1 clove garlic
6 ounces boneless chicken pieces or firm tofu
2 Tablespoons + 2 teaspoons low-sodium soy sauce
1 Tablespoon brown sugar
1 Tablespoon cornstarch
2 Tablespoons canola oil
½ teaspoon ground ginger
Directions:
Directions:
1. Cook rice following package directions. Set aside. Cover to keep warm. While rice is
cooking, make veggie mixture.
2. Rinse and chop broccoli and celery. Peel, rinse, and chop carrots. Rinse and mince
jalapeño. Peel and finely chop garlic.
3. If using chicken, remove any skin. Cut chicken into small pieces.
4. In a small bowl, stir together soy sauce, brown sugar, and cornstarch. Add 1
tsp of the minced jalapeño. Stir.
5. In a medium skillet over medium-high heat, heat oil. Add ground ginger and stir. Add
chicken or tofu. Cook, stirring occasionally, until slightly browned and starting to
cook through, about 2 minutes.
6. Add chopped veggies. Stir frequently. Cook until veggies are tender and chicken is
completely cooked but not dry, about 5–7 minutes.
7. Add soy sauce mixture. Bring to a boil. Reduce heat. Simmer until sauce is slightly
thickened, about 2 minutes.
8. Serve over warm brown rice.
Number Of Servings:
Number Of Servings:
Serves 4, 1 1/2 cups per serving

 

 

 

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