Basic Chinese Stir Fry Vegetables Recipe

  • 2 cups uncooked brown rice
  • 4 cups water
  • 1 tablespoon safflower oil
  • 1/3 cup leeks, chopped
  • 2 cloves garlic
  • 1 teaspoon minced fresh ginger root
  • 1 cup zucchini, chopped
  • 1 cup carrots, chopped
  • 1 cup yellow squash, chopped
  • sea salt to taste
  1. Bring the brown rice and water to a boil in a saucepan over high heat. Reduce the heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 45 to 50 minutes.
  2. Heat the safflower oil in a skillet over medium heat. Stir in the leeks, garlic, and ginger; cook and stir until the leeks have softened, about 5 minutes. Stir in the zucchini, carrots, and yellow squash. Season with salt. Continue cooking and stirring until the vegetables have softened, about 2 minutes. Serve over brown rice.