Description
This easy, nutritious Vegetable Stir Fry with Forbidden Rice recipe is vegan, gluten-free, and it’s packed with flavor and color. Add tofu or tempeh to make it a meal.
Ingredients
Scale
- 1 1/2 cups (360 ml) forbidden rice (black or purple rice)
- 3 3/4 cups (925 ml) water
- 1 tablespoon (15 ml) sesame oil
- 1 medium carrot, sliced*
- 1 medium onion, coarsely sliced
- 3 medium garlic cloves, minced
- 1 1/2 teaspoons (8 ml) minced fresh ginger
- 1 tablespoon (15 ml) sesame seeds (black or beige)
- 1 medium green bell pepper, coarsely sliced
- 1 (15-ounce or 443 ml) can baby corn, drained
- 1 (8-ounce or 237 ml) can water chestnuts, drained
- 1 (8-ounce or 237 ml) can bamboo shoots, drained
- 3 cups (720 ml) sliced Chinese (Napa) cabbage
- 1 cup (240 ml) sliced mushrooms
- 1 cup (240 ml) fresh bean sprouts
- ¼ cup (60 ml) chopped fresh cilantro
- 3 tablespoons (45 ml) reduced sodium soy sauce, gluten-free
- ½ teaspoon (5 ml) rice vinegar
- 1 tablespoon (15 ml) agave nectar
- ¼ cup (60 ml) reduced sodium vegetable broth
- 1 tablespoon (15 ml) cornstarch
- ½ cup coarsely chopped cashews
Instructions
- Place the rice and water in a small pot, cover, and simmer over medium-low heat for about 30-40 minutes, until tender, with water absorbed. Drain any remaining water left in pot, if necessary.
- Meanwhile, heat the sesame oil in a large sauté pan or wok over medium heat.
- Add the carrot and onion and sauté for 3 minutes.
- Add the garlic, ginger, and sesame seeds and sauté for an additional 5 minutes.
- Add the bell pepper, corn, water chestnuts, and bamboo shoots and sauté for an additional 3 minutes.
- Add the cabbage, mushrooms, sprouts, and cilantro and sauté for an additional 3 minutes.
- 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.
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
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Entree
- Cuisine: American, Asian
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
