gardening. cooking. everyday echols family spectacles.
This recipe is one of my end-of-the-week-use-whatever’s-left-in-my-crisper winners! It’s quick, healthy, and efficient – my kind of combo :)
The below ingredients are what I think best fit in the shopping list for one of my meal plans but please see the seasonal variations at the bottom for more variety.
~ 2 cups long-grained brown rice, cooked as directed
2 eggs (optional), lightly whisked
2 tbsp vegetable oil and more as needed
1 medium onion, julienned
2 garlic cloves, minced
1 1/2 tsp fresh ginger, minced
3 medium carrots, julienned
3 celery stalks, julienned
1 green pepper, chopped
1 cup frozen broccoli cuts
2 tbsp brown sugar
2 tbsp fresh lime/lemon juice
5 tbsp soy sauce
2 tsp vegetable oil
2 tbsp peanut butter
* if you are making this recipe gluten-free, make sure your soy sauce is wheat-free
1) Cook the rice as directed.
2) Add vegetable oil to large wok or skillet and pre-heat over medium heat. Add whisked eggs and scramble until mostly cooked (about 30 seconds). Remove from wok and set aside.
3) Add onions, garlic, ginger, carrots, celery, pepper, and broccoli to wok. Cover and saute until vegetables are al dente (you can wait until softened to your own preference but be careful not to over cook or you end up with stir-mush :P).
4) While vegetables are cooking, make sauce:
Combine all sauce ingredients and whisk until well combined. Add to vegetable mixture as soon as sauce is ready (i.e. you don’t need to wait until vegetables are finished).
5) When vegetables are finished, add scrambled eggs back in and mix.
6) Spoon vegetable mixture over rice and serve!
Summer – Cabbage is a GREAT addition as is summer squash and/or zucchini.
Fall – Because of this dish’s sweeter sauce, it’s a great opportunity to sneak brussels sprouts in to your diet :)
Winter – Sub in leeks for the onions. So good!
Spring – Add/ substitute in some asparagus, sugar snap peas, and mushrooms.