Four Veggie Stirfry

IMG_5405It used to be I hardly went a week without making a stir fry for dinner. Seriously, I’d try to make something all original and use only 2 specific veggies, then a half hour later I’d wind up with 6 veggies in a fry pan wondering what happened.  Tonight, however, I realized that it’s probably been over a month since I made a stir fry deliberately.  So I made one, and it was wonderful.  My usual beef with stir frys is that it’s hard to make a sugar-free & soy-free sauce for them, and let’s face it, teriyaki sauce just can’t be done without those two things.  However, I think I came up with a pretty good substitute tonight. It is a drier stir fry, but still has amazing flavour.  So without further ado, here’s what you need.

Ingredients (serves 4)

1 cup dry short grain brown riceIMG_5403
4 tbsp butter
1/2 cup vegetable broth
2 tbsp sesame oil
1 tbsp balsamic vinegar
1 tbsp apple cider vinegar
1 tsp salt
2 tbsp paprika
1tbsp cumin
1/4 onion
3 large carrots
1/2 large zucchini
large handful of sugar peas
1 1/2 cups bean sprouts
1/2 cup raw cashews

Directions

1. Bring rice to a boil in 2 cups of water and 2 tbsp butter, then simmer for 45 minutes or until soft

2.  Wash and chop carrots, peas, zucchini and onion

3.  Simmer onion in 2 tbsp of butter and vegetable broth until slightly translucent

4.  Add carrots, apple cider vinegar, and spices and cook for 20 minutes

5.  Finally, add zucchini, peas,  sprouts, cashews, balsamic vinegar, and sesame oil.  Cook for about 15 minutes

6.  Check the rice, and when it’s soft, serve with the stir fry

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