Vegetable And Rice Stir-fry
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Asian | Asian, Main dishes, Rice, Vegetarian | 2 | Servings |
INGREDIENTS
| 2 | T | Low sodium soy sauce |
| 2 | T | Dry Sherry |
| 2 | t | Rice vinegar |
| 2 | t | Sugar |
| 1 | t | Cornstarch dissolved in 1 |
| Tablespoon cold water | ||
| 1 1/2 | c | Carrots, diced |
| 1 1/2 | c | Broccoli flowerets |
| 1 | T | Sesame oil |
| 3 | T | Finely chopped garlic |
| 2 | T | Chopped fresh ginger |
| 1 | c | Thinly sliced green onions |
| 1 | c | Diced red bell pepper |
| 3 | c | Cooked brown rice, 1 cup |
| Raw), Raw |
INSTRUCTIONS
Whisk first 5 ingredients in a small bowl. Cook carrots in pot of boiling salted water until crisp-tender, 3 minutes. Add broccoli; cook 1 minute. Drain; rinse with cold water. Drain well. Heat wok or large nonstick skillet over high heat until drop of water evaporates on contact. Add oil, then garlic and ginger; stir-fry 20 seconds. Add green onions and bell pepper and stir-fry 1 minute. Add carrots and broccoli and stir-fry until heated through, about 1 minute. Add rice and soy sauce mixture and stir-fry until heated. Season with salt and pepper. Transfer to bowl. Posted to MC-Recipe Digest V1 #143 Date: Wed, 26 Jun 1996 22:51:37 -0400 From: Hobuhon@aol.com Recipe By : Bon Appetit/February 1994
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Nutrition (calculated from recipe ingredients)
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Calories: 1249
Calories From Fat: 140
Total Fat: 16.5g
Cholesterol: 0mg
Sodium: 616.5mg
Potassium: 797.3mg
Carbohydrates: 276.5g
Fiber: 24.6g
Sugar: 15g
Protein: 22.9g