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.
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Veggie Mix: Simple Stir Fry Is Delicious & Filling
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.
Equipment
- Le Creuset Enameled Cast Iron with Glass Lid I love cooking with Le Creuset because it is non-toxic, and holds heat well.
Ingredients
- 1 cup Brown Jasmine Rice
Stir Fry
- 2 bunches Broccolini (cut off the ends)
- 2 Leeks (sliced)
- 3 Carrots (sliced )
- 5 Radishes (sliced)
- 2 Fennel bulbs (sliced)
- 2 tbsp Chopped Garlic
- 1 tsp Macadamia Nut Oil (or another high-heat cooking oil)
Stir Fry Sauce
- 1 tbsp Tamari gluten-free soy sauce
- 1 tbsp Olive Oil
- 2 tsp Toasted Sesame Oil
- 2 tsp Garlic (finely chopped)
- 1 tsp Ginger
- 2 tsp Dijon Mustard
- 2 tsp Agave
- 2 tsp Lime juice
- 1 tsp Chili Flakes (to taste)
Instructions
- Start your brown rice.
Stir Fry Sauce
- In a small bowl, mix the soy sauce, toasted sesame oil, olive oil, ginger, garlic, mustard, agave, lime juice, and chili flakes.
Veggie Stir Fry Mix
- While the rice is cooking, heat the oil in a pan.
- Sauté the garlic and leeks.
- Add the rest of the vegetables, cook until tender.
- Turn off the heat and drizzle the Stir Fry Sauce on top. Serve over brown rice.
