Vegetable Stir-Fry Recipe

Name: Vegetable Stir-Fry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon soy sauce; 1 tablespoon sesame oil; 1 tablespoon peanut butter; 2 teaspoons vietnamese chili-garlic sauce; 2 ½ cups water; 1 cup brown rice; 1 teaspoon salt; 1 tablespoon butter; 1 lb carrot, peeled and sliced julienne; 4 heads broccoli, broken into florets; 2 stalks celery, diced; 1 tablespoon grapeseed oil; 1 medium onion, medium diced; 12 lb snow peas; 1 large red bell pepper, stem and seeds removed and medium diced; 1 fresh pineapple, peeled, core removed, bottom half sliced crosswise into 1/4-inch thick slices and the rest medium di; 2 tablespoons chopped fresh flat-leaf parsley

Servings: persons

1 tablespoon soy sauce
1 tablespoon sesame oil
1 tablespoon peanut butter
2 teaspoons vietnamese chili-garlic sauce
2 ½ cups water
1 cup brown rice
1 teaspoon salt
1 tablespoon butter
1 lb carrot, peeled and sliced julienne
4 heads broccoli, broken into florets
2 stalks celery, diced
1 tablespoon grapeseed oil
1 medium onion, medium diced
12 lb snow peas
1 large red bell pepper, stem and seeds removed and medium diced
1 fresh pineapple, peeled, core removed, bottom half sliced crosswise into 1/4-inch thick slices and the rest medium di
2 tablespoons chopped fresh flat-leaf parsley

1
In a small bowl, combine soy paste, soy sauce, sesame oil, peanut butter, and garlic chili sauce and set aside briefly.
2
For the rice, bring 2 1/2 cups water to a boil in a saucepot and add rice, salt and butter.
3
Return to a boil and reduce heat to low.
4
Cover and let simmer 20 minutes.
5
Remove from heat and let stand covered for 5 minutes.
6
In a wok heat 2 or 3 cups water to boiling and blanch carrots, broccoli, and celery for 2 minutes.
7
Drain and set aside briefly, then rinse and dry wok.
8
In the same wok, heat grapeseed oil over medium-high heat and saute onion until translucent.
9
Add blanched carrots, broccoli, and celery, as well as snow peas, bell pepper and diced pineapple (reserving the pineapple slices).
10
Stir in mixture of soy/sesame/peanut butter/chili sauce.
11
Cook vegetables until tender stirring frequently.
12
Lay slices of pineapple on serving plates.
13
Top with rice and then top with stir-fried vegetables.
14
Sprinkle with parsley leaves.

1715

kcal

Calories

Fat

305

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.

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

You need 17 ingredients. The key ingredients include: 1 tablespoon soy sauce, 1 tablespoon sesame oil, 1 tablespoon peanut butter, 2 teaspoons vietnamese chili-garlic sauce, and more.

Yes, Vegetable Stir-Fry falls under the General 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.

Vegetable Stir-Fry

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