Sharon's new book California Vegan is available for pre-order now!

Vegetable Stir-Fry with Forbidden Rice

Sharon Palmer

One of the best ways to move to a plant-powered diet is to focus on dishes that showcase vegetables, such as this stir-fry, which includes a mix of traditional Chinese plant foods—bamboo shoots, water chestnuts, baby corn, carrots, Chinese cabbage, and bean sprouts. Add tofu, tempeh, or seitan for a punch of plant protein. Loaded with flavor and texture, the colors of this completely plant-based (vegan), gluten-free Vegetable Stir-Fry with Forbidden Rice really pop when juxtaposed with jet-black “forbidden” rice—so precious that it was reserved for Chinese emperors.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares icon

Vegetable Stir-Fry with Forbidden Rice


1 Star2 Stars3 Stars4 Stars5 Stars
(1 votes, average: 5.00 out of 5)
Loading...

  • Author: The Plant-Powered Dietitian
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 8 servings 1x
  • Diet: Vegan

Description

Loaded with flavor and texture, the colors of this completely plant-based (vegan), gluten-free Vegetable Stir-Fry with Forbidden Rice really pop when juxtaposed with jet-black “forbidden” rice.


Scale

Ingredients

  • 1 ⅓ cups uncooked forbidden (black) rice
  • 2 ⅓ cups water
  • 1 tablespoon sesame oil
  • 1 medium carrot, sliced (see Note)
  • 1 medium onion, coarsely sliced
  • 3 medium garlic cloves, minced
  • 1 ½ teaspoons minced fresh ginger
  • 1 tablespoon black sesame seeds
  • 1 medium green bell pepper, coarsely sliced
  • One 15-ounce can baby corn, drained
  • One 8-ounce can water chestnuts, drained
  • One 8-ounce can bamboo shoots, drained
  • 3 cups sliced Chinese (Napa) cabbage
  • 1 cup sliced mushrooms
  • 1 cup fresh bean sprouts
  • ¼ cup chopped fresh cilantro
  • 3 tablespoons reduced sodium soy sauce, gluten-free
  • ½ teaspoon rice vinegar
  • 1 tablespoon agave nectar
  • ¼ cup reduced sodium vegetable broth
  • 1 tablespoon cornstarch
  • 2 green onions, white and green parts, sliced
  • ½ cup coarsely chopped cashews

Instructions

  1. Place the rice and water in a small pot, cover, and simmer over medium-low heat for about 30 minutes, until tender, with all of the water absorbed.
  2. Meanwhile, heat the sesame oil in a large sauté pan or wok over medium heat.
  3. Add the carrot and onion and sauté for 3 minutes.
  4. Add the garlic, ginger, and sesame seeds and sauté for an additional 5 minutes.
  5. Add the bell pepper, corn, water chestnuts, and bamboo shoots and sauté for an additional 3 minutes.
  6. Add the cabbage, mushrooms, sprouts, and cilantro and sauté for an additional 3 minutes.
  7. Mix the soy sauce, vinegar, agave, broth, and cornstarch in a small dish until smooth. Add to the pan with the vegetables and continue to sauté for about 3 minutes, until the sauce has thickened and the vegetables are crisp-tender. Garnish the stir-fry with the green onions and cashews and serve with the rice.

Notes

*A food processor may come in handy for slicing the fresh vegetables in this recipe.

*Variation: Add 12 ounces of sliced extra firm tofu (pressed for best results) with cabbage.

Recipe from Plant-Powered for Life: Eat Your Way to Lasting Health with 52 Simple Steps and 125 Delicious Recipes

  • Category: Entree
  • Cuisine: Asian, American

Nutrition

  • Serving Size: 1 serving
  • Calories: 272
  • Sugar: 9 g
  • Sodium: 279 mg
  • Fat: 9 g
  • Saturated Fat: 2 g
  • Carbohydrates: 44 g
  • Fiber: 6 g
  • Protein: 10 g

Keywords: vegetable stir-fry, vegan stir-fry

For other plant-based stir-fry recipes, check out:

Bitter Melon Tofu Stir-Fry
Snow Pea Seitan Stir-Fry Brown Rice

This post may contain affiliate links. For more information click here.

Leave a Reply

Your email address will not be published. Required fields are marked *