This simple veggie-packed stir fry is a colorful, flavorful way to load up on fresh produce with minimal effort. Tossed in a zesty sesame-lime sauce and served over fluffy brown rice, it's a satisfying and nourishing meal ready in minutes and a great way to sneak in whole grains.
Yield
4 1 medium bowl
Preparation time
10 minutes
Cooking time
30 minutes
Total time
40 minutes
Ingredients
2 Tbsp vegetable oil
2 garlic cloves (peeled and minced)
1 Tbsp fresh ginger (grated or minced)
1 lb asparagus (woody ends removed and remaining cut into 1 inch pieces)
1 C white or brown mushrooms (sliced)
1 C raw cabbage (shredded)
1 C broccoli florets
1 C sugar snap peas
1/2 C radishes (sliced)
2 Tbsp sesame oil
2 Tbsp low sodium soy sauce
2 Tbsp lime juice
2 Tbsp sesame seeds (for garnish)
4 sprigs fresh cilantro (chopped)
3 C cooked brown rice (medium grain)
Instructions
- Cook 3 cups brown rice; set aside.
- Heat vegetable oil in a wok or pan. Sauté minced garlic and ginger for 30 sec.
- Add asparagus, sliced mushrooms, cabbage, broccoli florets, snap peas and radishes; stir fry 5–6 min until veggies are tender.
- Whisk together sesame oil, soy sauce, and lime juice; cook 1 more min.
- Serve over rice, topped with sesame seeds and cilantro.
Notes
Nutrition Info per serving: Calories: 365, Saturated Fat: 2.1 g, Sodium: 236 g, Added Sugars: 0g, Fiber: 7.2 g