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Vegetable Stir Fry with Forbidden Rice

URL: https://sharonpalmer.com/vegetable-stir-fry-with-forbidden-rice/

Ingredients

The rice

  • 1 ½ cups forbidden rice
  • 3 ¾ cups water

The stir-fry

  • 1 tablespoon sesame oil
  • 1 medium carrot, sliced
  • 1 medium onion, coarsely sliced
  • 3 cloves garlic, minced
  • 1 ½ teaspoons minced fresh ginger
  • 1 tablespoon sesame seeds
  • 1 medium green bell pepper, coarsely sliced
  • 1 can (15-ounce) baby corn, drained
  • 1 can (8-ounce) water chestnuts, drained
  • 1 can (8-ounce) bamboo shoots, drained
  • 3 cups sliced Chinese (Napa) cabbage
  • 1 cup sliced mushrooms
  • 1 cup fresh bean sprouts
  • ¼ cup chopped fresh cilantro
  • 3 tablespoons reduced sodium soy sauce
  • ½ teaspoon rice vinegar
  • 1 tablespoon agave nectar
  • ¼ cup reduced sodium vegetable broth
  • 1 tablespoon cornstarch
  • ½ cup coarsely chopped cashews

Instructions

  1. Cook the forbidden rice in water for 30-40 minutes until tender and drain any excess water.
  2. Heat sesame oil in a large pan over medium heat.
  3. Sauté carrot and onion for 3 minutes.
  4. Add garlic, ginger, and sesame seeds, and sauté for an additional 5 minutes.
  5. Add bell pepper, baby corn, water chestnuts, and bamboo shoots, and sauté for 3 more minutes.
  6. Add cabbage, mushrooms, bean sprouts, and cilantro, and sauté for another 3 minutes.
  7. Mix soy sauce, vinegar, agave, broth, and cornstarch until smooth, then add to the pan and sauté for 3 minutes until thickened.
  8. Garnish with green onions and cashews, and serve with the rice.

Nutrition Facts (estimated)

Servings
8
Calories
272
Total fat
9g
Total carbohydrates
44g
Total protein
10g
Sodium
279mg
Cholesterol
0mg

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