Basic Chinese Stir Fry Vegetables

Name: Basic Chinese Stir Fry Vegetables
Prep time: 1 h 15 min
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Cuisine: Chinese, Asian
Ingredients: 473 milliliters uncooked brown rice; 237 milliliters carrots, chopped; 1 teaspoon minced fresh ginger root; 2 cloves garlic; 79 milliliters leeks, chopped; 1 Tbsp safflower oil; 4 servings sea salt to taste; 946 milliliters water; 237 milliliters yellow squash, chopped; 237 milliliters zucchini, chopped

You can never have too many Chinese recipes, so give Basic Chinese Stir Fry Vegetables a try. This gluten free and vegan recipe serves 4. One portion of this dish contains approximately 8g of protein, 6g of fat, and a total of 405 calories. A mixture of garlic, squash, ginger root, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes around 1 hour and 15 minutes.

Instructions

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.

Ingredients you will need

Brown Rice

Water

Rice

Equipment you will use

Sauce Pan

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.

Ingredients you will need

Safflower Oil

Yellow Squash

Vegetable

Zucchini

Carrot

Garlic

Ginger

Leek

Salt

Equipment you will use

Frying Pan

Serve over brown rice.

Ingredients you will need

Brown Rice

Equipment

Sauce Pan

Frying Pan

Ingredients

Servings:

473milliliters

uncooked brown rice 237milliliters

carrots, chopped 1teaspoon

minced fresh ginger root 2cloves

garlic 79milliliters

leeks, chopped 1Tbsp

safflower oil 4servings

sea salt to taste 946milliliters

water 237milliliters

yellow squash, chopped 237milliliters

zucchini, chopped

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Asian works really well with Chenin Blanc, Gewurztraminer, and Riesling. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. The Field Recordings Chenin Blanc with a 4.1 out of 5 star rating seems like a good match. It costs about 19 dollars per bottle.