Stir-Fried Vegetables with Black Pepper & Garlic Sauce over Rice
Serves: 3-4 Prep time: 15 minutes Cook time: 30-35 minutes
Ingredients
1 c. uncooked rice & 2 c. water
1/2 large yellow onion, diced
1 red bell pepper, diced
1 carrot, diced
1 c. broccoli, chopped
1 zucchini, diced
1 c. bok choy or kale, chopped
1/2 c. white mushrooms, sliced
1 c. tofu or tempeh, cubed
1 Tbsp sesame oil
Sauce
3 Tbsp soy sauce
1 Tbsp cornstarch
2 tsp rice vinegar
1 tsp brown sugar or honey
1/2 c. water or vegetable broth
3 cloves garlic, minced
1 1/2 tsp black pepper
Optional toppings: chopped scallions, chopped roasted peanuts, minced cilantro, lime juice, sriracha
Directions
- Begin cooking 1 cup of rice with two cups of water either in a rice cooker or in a stovetop pot.
- Rinse and prepare vegetables and protein.
- In a large enough measuring cup, mix together sauce ingredients. Stir thoroughly and set aside
- In a large skillet or wok, heat sesame (or vegetable) oil. Once hot enough, begin sauteing vegetables on high heat. After the vegetables have begun to become transparent and cooked through, about 5-7 minutes, create a space in the middle of the vegetables that exposes the pan and pour the sauce into the middle.
- Wait until the sauce begins to darken in color, then stir into the vegetables. Reduce heat to medium-high.
- Continue stirring until the vegetables are cooked through.
- Once done, serve over rice and enjoy. Add optional toppings if desired.