Shanghai Stir-Fry With Forbidden Rice Recipe

Name: Shanghai Stir-Fry With Forbidden Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/3 cups forbidden black rice uncooked; 2 1/3 cups water; 1 tablespoon sesame oil; 1 carrot medium, sliced, see Note; 1 onion medium, coarsely sliced; 3 garlic cloves medium, minced; 1 1/2 teaspoons fresh ginger minced; 1 tablespoon black sesame seeds; 1 green bell pepper medium, coarsely sliced; 15 ounces baby corn drained; 8 ounces water chestnuts drained; 8 ounces bamboo shoots drained; napa cabbage 3 c., 210 g sliced Chinese; 1 cup sliced mushrooms; 1 cup bean sprouts fresh; 1/4 cup chopped cilantro; 3 tablespoons reduced sodium soy sauce; 1/2 teaspoon rice vinegar; 1 tablespoon agave nectar; 1/4 cup reduced sodium vegetable broth; 1 tablespoon cornstarch; 2 green onions white and green parts, sliced; 1/2 cup cashews coarsely chopped

Servings: persons

1 1/3 cups forbidden black rice uncooked
2 1/3 cups water
1 tablespoon sesame oil
1 carrot medium, sliced, see Note
1 onion medium, coarsely sliced
3 garlic cloves medium, minced
1 1/2 teaspoons fresh ginger minced
1 tablespoon black sesame seeds
1 green bell pepper medium, coarsely sliced
15 ounces baby corn drained
8 ounces water chestnuts drained
8 ounces bamboo shoots drained
napa cabbage 3 c., 210 g sliced Chinese
1 cup sliced mushrooms
1 cup bean sprouts fresh
1/4 cup chopped cilantro
3 tablespoons reduced sodium soy sauce
1/2 teaspoon rice vinegar
1 tablespoon agave nectar
1/4 cup reduced sodium vegetable broth
1 tablespoon cornstarch
2 green onions white and green parts, sliced
1/2 cup cashews coarsely chopped

1
Place the rice and water in a small pot, cover, and simmer over medium-low heat for about 30 minutes, until tender, with all of the water absorbed.
2
Meanwhile, heat the sesame oil in a large saute pan or wok over medium heat.
3
Add the carrot and onion and saute for 3 minutes.
4
Add the garlic, ginger, and sesame seeds and saute for an additional 5 minutes.
5
Add the bell pepper, corn, water chestnuts, and bamboo shoots and saute for an additional 3 minutes.
6
Add the cabbage, mushrooms, sprouts, and cilantro and saute for an additional 3 minutes.
7
Mix the soy sauce, vinegar, agave, broth, and cornstarch in a small dish until smooth. Add to the pan with the vegetables and continue to saute for about 3 minutes, until the sauce has thickened and the vegetables are crisp-tender. Garnish the stir-fry with the green onions and cashews and serve with the rice.
8
NOTE: A food processor may come in handy for slicing the fresh vegetables in this recipe.
9
Variation: Add 12 oz. of sliced extra firm tofu/tempeh/seitan or lean meat with cabbage for extra protein.

567

kcal

Calories

Fat

112

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: 1 1/3 cups forbidden black rice uncooked, 2 1/3 cups water, 1 tablespoon sesame oil, 1 carrot medium, sliced, see Note, and more.

Yes, Shanghai Stir-Fry With Forbidden Rice falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Shanghai Stir-Fry With Forbidden Rice

How did you like this recipe?

Frequently Asked Questions