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Veggie Mix: Simple Stir Fry Is Delicious & Filling

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I have written about Stir Fry dishes before but here’s another version. Growing up in a Thai home, you eat a lot of rice and stir fry so I have variations of the same great recipe. You can find the other brown rice veggie stir fry recipe here.

Veggie Mix: Simple Stir Fry Is Delicious & Filling

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 People
Calories 259.41
This is a great dish to have handy. It’ll ward off hunger pains and junk-food cravings because your body is getting so many healthy and nutritious vitamins and minerals in every bite.

Ingredients

  • Any vegetables you like. If I am pressed for time (I buy a pre-packaged, pre-chopped bowl of veggies for stir fry. They usually come with a variety of vegetables.)
  • Chili Oil
  • Chopped Garlic (to taste)
  • Macadamia Nut Oil (1 teaspoon)
  • Tamari gluten-free soy sauce (1 tablespoon buy San-J Tamari Gluten Free Soy Sauce here)
  • Edamame
  • Sunflower Seeds
  • Sesame Seeds
  • Brown Jasmine Rice
  • Arugula

Instructions 

  • Heat the oils in a pan.
  • Sauté the garlic. Add the vegetable mix (except the edamame and seeds) and let simmer in the sauce until tender. It’s best not to over-cook the veggies–not only do they get very soggy but they also lose some of their nutrients.
  • While the mixture is simmering boil or steam your brown rice. Be sure to carefully rinse the rice before cooking it.
  • Serve immediately with arugula and sprinkle the edamame and seeds on top. Enjoy–to your good health!
Author: Phoebe Chongchua
Calories: 259.41kcal

Nutrition

Sodium: 14.68mg | Calcium: 31.15mg | Vitamin C: 2.81mg | Vitamin A: 783.85IU | Sugar: 1.1g | Fiber: 1.92g | Potassium: 187.52mg | Calories: 259.41kcal | Fat: 5.84g | Protein: 5.74g | Carbohydrates: 45.22g | Iron: 0.9mg
Author

Phoebe Chongchua is a multimedia brand journalist who consults and writes on wellness, all things plant-based, fitness, lifestyle, and travel. She is yoga certified and earned her certificate in Whole Food Plant-Based Eating in 2010 through eCornell and the T. Colin Campbell Foundation. She's also a top podcaster for her marketing/storytelling podcast, The Brand Journalism Advantage at ThinkLikeAJournalist.com

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