Garden Stir-Fry



2 tablespoons vegetable oil
1 onion, sliced
2 cloves of garlic, minced
1 inch piece fresh ginger, peeled and grated or ½ teaspoon ground ginger
1/8 teaspoon cayenne pepper, optional
3 tablespoons low-sodium soy sauce
¼ cup water
4 cups of washed, chopped garden vegetables such as broccoli, carrots, snap peas, snow peas, kale, collard greens, mustard greens, and turnips
2 cups brown rice, cooked according to package directions

  1. Heat oil in a large skillet or wok over medium high heat.
  2. Sauté onions until they begin to soften, about 3 minutes.
  3. Add garlic and ginger to the onions and continue to cook for another minute or so.
  4. Add soy sauce to the mixture.
  5. Add the vegetables, pour in the water, and cover tightly (hint: if you are using hard vegetables, such as carrots, add these first and let them cook for five minutes or so before adding the rest of your vegetables).
  6. Cook for 10-15 minutes, or until vegetables are tender but not mushy.
  7. Serve over brown rice.

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Recipe in Spanish