An easy, fast, healthy, colorful and nutritious meal that you can enjoy as often as you want. I'm talking about my favorite vegetable stir fry which you can accompany with whatever you desire.
Τhis time I made this stir fry with brown rice (I used this rice). You can enjoy them with pasta of your choice, quinoa or anything else you want.
As for the vegetables I used in this stir fry are the red peppers, carrots and aubergines. You can choose mushrooms, broccoli or cauliflower, green peppers, onions or whatever you like.
Of course you can also add some protein other than mushrooms such as tofu.
If you like this recipe you can try some of the following:
One Pot Oven Baked Risotto with Pumpkin
Crispy Vegan Fish Baked in the Oven
One Pot Oven Baked Lentils with Veggies
Rou Jia Mo | Chinese Street Food Burger
Νote: The calories listed below only apply to the vegetable stir fry along with the sauce and not the pasta that will accompany it.
Video that you may also like:
Vegetable Stir Fry
Ingredients
- 180 gr. brown rice
- 1 eggplant
- 1 red pepper
- 1 carrot
- 1 tbsp olive oil
- salt
for the sauce
- 1,5 garlic cloves
- ginger
- 2 tbsp maple syrup
- 2 tbsp soy sauce
- 1,5 tbsp rice vinegar
- 1/2 tbsp sesame oil
- 1 tbsp sriracha sauce
Instructions
- Start by boiling your rice according to the instructions on the package in salted water.
- Meanwhile, prepare the sauce. Put all the ingredients for the sauce in a saucepan and cook for about 5 minutes, stirring very often so that you do not get burned or stuck. Put it aside.
- In a wok or non-stick pan pour 1 tbsp. olive oil. Once warm, add your vegetables and cook until slightly softened. Add the sauce and continue cooking for a few more minutes. Pour the rice into the vegetables after draining it and add a little water from the boiled rice if you think it's needed.
- Serve and enjoy.
Nutrition
Did you try this recipe too?
Upload a photo on Instagram and tag me (@emilyvagia) so I can see it too or send me a photo on Facebook here.
English 
Greek