Basic Chinese Stir Fry Vegetables

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Great for those New Year's resolutions.

Submitted by Kim Miller

Published on December 17, 2019

2

Prep Time:

20 mins

Cook Time:

55 mins

Total Time:

1 hr 15 mins

Servings:

4

Yield:

4 servings

Jump to Nutrition Facts

Ingredients

2 cups uncooked brown rice
4 cups water
1 tablespoon safflower oil
⅓ cup leeks, chopped
2 cloves garlic
1 teaspoon minced fresh ginger root
1 cup zucchini, chopped
1 cup carrots, chopped
1 cup yellow squash, chopped
sea salt to taste

Directions

Bring the brown rice and water to a boil in a saucepan over high heat. Reduce the heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 45 to 50 minutes.
Heat the safflower oil in a skillet over medium heat. Stir in the leeks, garlic, and ginger; cook and stir until the leeks have softened, about 5 minutes. Stir in the zucchini, carrots, and yellow squash. Season with salt. Continue cooking and stirring until the vegetables have softened, about 2 minutes. Serve over brown rice.

Nutrition Facts (per serving)

406	Calories
6g	Fat
80g	Carbs
8g	Protein

Nutrition Facts
Servings Per Recipe 4
Calories 406
% Daily Value *
Total Fat 6g	8%
Saturated Fat 1g	4%
Sodium 120mg	5%
Total Carbohydrate 80g	29%
Dietary Fiber 5g	19%
Total Sugars 3g
Protein 8g	17%
Vitamin C 11mg	13%
Calcium 68mg	5%
Iron 3mg	18%
Potassium 536mg	11%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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