Vegetable Stir-Fry
Vegetable Stir-Fry might be just the main course you are searching for. Watching your figure? This lacto ovo vegetarian recipe has 489 calories, 19g of protein, and 11g of fat per serving. This recipe covers 45% of your daily requirements of vitamins and minerals. This recipe serves 6. Only A mixture of carrots, brown rice, onion, 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 10 minutes. If you like this recipe, take a look at these similar recipes: Vegetable Stir-Fry, Vegetable Stir-Fry, and Vegetable Stir Fry.
Instructions
In a small bowl, combine soy paste, soy sauce, sesame oil, peanut butter, and garlic chili sauce and set aside briefly.
For the rice, bring 2 1/2 cups water to a boil in a saucepot and add rice, salt and butter. Return to a boil and reduce heat to low. Cover and let simmer 20 minutes.
Remove from heat and let stand covered for 5 minutes.
In a wok heat 2 or 3 cups water to boiling and blanch carrots, broccoli, and celery for 2 minutes.
Drain and set aside briefly, then rinse and dry wok.
In the same wok, heat grapeseed oil over medium-high heat and saute onion until translucent.
Add blanched carrots, broccoli, and celery, as well as snow peas, bell pepper and diced pineapple (reserving the pineapple slices). Stir in mixture of soy/sesame/peanut butter/chili sauce. Cook vegetables until tender stirring frequently.
Lay slices of pineapple on serving plates. Top with rice and then top with stir-fried vegetables.
Sprinkle with parsley leaves.