Maybe you’ve resolved to eat a bit more healthfully and ostensibly more balancedly in the coming year by eating more vegetables. There are various ways to customise the recipe to your tastes, such adding tofu or seitan, swapping the rice for udon or rice noodles, or selecting different veggies, like pea pods, eggplant, or chickpeas.
- 1 cup uncooked brown rice
- 2 tablespoons vegetable oil
- 1 medium onion, thinly sliced
- 3 cloves garlic, minced
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 2 medium carrots, julienned
- 1 cup snap peas, ends trimmed
- 1 cup broccoli florets
- 1/2 cup cashews
- 3 tablespoons low-sodium soy sauce or tamari
- 1 tablespoon rice vinegar
- 1 tablespoon maple syrup or agave nectar
- Optional toppings: sliced green onions, sesame seeds
- Cook the brown rice according to the package instructions.
- Heat the vegetable oil in a large pan or wok over medium heat.
- Add the sliced onion and minced garlic to the pan and sauté until they become translucent and fragrant, about 2-3 minutes.
- Add the sliced red and yellow bell peppers, julienned carrots, snap peas, and broccoli florets to the pan. Stir-fry for about 5 minutes or until the vegetables are crisp-tender.
- In a small bowl, whisk together the soy sauce or tamari, rice vinegar, and maple syrup or agave nectar.
- Pour the sauce over the vegetables in the pan and stir to coat evenly. Cook for an additional 2 minutes.
- Stir in the cashews and cook for another minute to warm them through.
- Serve the vegetable stir-fry over cooked brown rice.
- Garnish with sliced green onions and sesame seeds, if desired.
- Calories: 400
- Total Fat: 16g
- Saturated Fat: 2g
- Sodium: 600mg
- Carbohydrates: 57g
- Fiber: 7g
- Sugars: 9g
- Protein: 10g