Fresh Vegetable Stir Fry with Rice
If you don’t know what to make for dinner, try this Vegetable Stir Fry; complete your meal with a side of basmati rice for a quick and delicious weeknight dinner. Recipe courtesy of @_casita_rodriguez.
- 0 - 30 Minutes
- Easy
- Serves 4
Method
Ingredients
Ingredients
- 1 pouch Tilda Ready to Heat Basmati Rice
- 1 tbsp olive oil
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 cup sugar snap peas
- 1 cup carrots, sliced
- 1 cup mushrooms, sliced
- 1 cups broccoli
- 1 cup baby corn
- 1/2 cup water chestnuts (optional)
- 1/4 cup soy sauce
- 3 garlic cloves, minced
- 3 tbsp brown sugar
- 1 tsp sesame oil
- 1/2 cup chicken broth
- 1 tbsp cornstarch
How to make Fresh Vegetable Stir Fry with Rice
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In a large skillet add olive oil over medium high heat. Add bell peppers, sugar snap peas, carrots, mushrooms, broccoli, and cauliflower, corn, and water chestnuts. Sauté minutes until veggies are almost tender (6-7 minutes).
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In a small bowl, whisk together soy sauce, garlic , brown sugar, sesame oil, chicken broth, and cornstarch.
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Pour over the veggies and cook until the sauce has thickened.
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Prepare Tilda Ready Basmati Rice according to package direction (microwave for 90 seconds, or on stove top for 3 minutes)
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When serving, mix ingredients together or serve as a side. This recipe is great to make ahead!
