Asian Stir-Fried Vegetables
Super easy and tasty.
1 medium onion thinly sliced
2 1/4 teaspoons arrowroot powder
1 cup filtered water
1/4 cup low sodium tamari
2 cloves garlic minced
1 stalk broccoli cut into small florets, stalks thinly sliced
1 tablespoon safflower oil
1 cup raw almonds toasted and coarsely chopped
2 medium red bell pepper seeded and cut into strips
2 stalks celery cut diagonally into 1/2-inch-thick slices
2 cups chinese cabbage shredded
2 tablespoons fresh ginger finely grated
1 cup mushrooms thinly sliced
1 cup mung bean sprouts
4 ounces snow peas strings removed cut in half diagonally
- Rinse rice in water until water is clear and drain the water.
- Add 2 cups of water in a medium, heavy saucepan and bring to a boil over high heat. Add the rice and return to a boil. Decrease the heat to low, cover, and simmer gently without stirring for 40 minutes, or until the rice is tender and the liquid is absorbed. Remove from heat and let stand, covered, for 5 minutes. Uncover and, using a fork, fluff the rice. Cover and let stand 5 minutes longer. Fluff the rice with a fork. Transfer to a serving platter and keep warm
- Meanwhile, in a small bowl, whisk 1 cup of water, the arrowroot and tamari until combined.
- In a wok or very large frying pan, heat the oil over medium-high heat.
- Add the onion, bell pepper, celery, broccoli, cabbage, mushrooms, ginger, and garlic and stir-fry for 4 minutes.
- Stir in the arrowroot mixture and mung bean sprouts and cook until the mixure is thickened, about 1 minute, stirring often.
- Spoon over the cooked brown rice and sprinkle with the toasted almonds. (The almonds give the sense of those little crunchy fried noodles).