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Spring Veggie Stir-fry with Brown Rice

10 min
Prep Time

35 min
Cook Time

4
Number of Servings

1 cup
Serving Size
What you'll need:
  • 1 Tbsp. olive oil
  • 1 small onion, thinly sliced
  • 1 garlic clove, minced
  • 1 cup baby carrots, sliced
  • 1 cup snap peas, ends trimmed
  • 1 cup broccoli florets
  • 1/2 cup bell peppers, sliced (red, yellow, or orange)
  • 1 small zucchini, sliced
  • 1 tsp. olive oil
  • 1 Tbsp. soy sauce
  • 1 Tbsp. rice vinegar
  • 1 tsp. honey
  • 1/4 tsp. ground ginger
  • 2 cups cooked brown rice 
What to do:
  1. Heat the olive or coconut oil in a large skillet or wok over medium-high heat. Add the onion and garlic and sauté for 2-3 minutes until fragrant.
  2. Add the carrots, snap peas, broccoli, bell peppers, and zucchini to the pan. Stir-fry for about 5-7 minutes, or until the veggies are tender-crisp. Stir occasionally to prevent burning.
  3. While the veggies are cooking, whisk together the soy sauce, rice vinegar, 1 tsp. olive oil, honey, and ginger in a small bowl.
  4. Once the veggies are cooked, pour the sauce over them. Stir everything togetherr until the sauce is heated through and the veggies are well coated.
  5. Serve the stir-fried vegetables over the cooked brown rice. Garnish with sesame seeds and fresh herbs for added flavor and crunch.