Spicy Vegan Chinese Vegetables and Brown Rice
This Spicy Vegan Chinese Vegetable and Brown Rice dish is full of colorful vegetables and healthy brown rice. No oil and no nuts in the recipe.
Equipment
- 1 large frying pan
- 2 saucepan One for rice; one for the sauce
- 1 Cup
Ingredients
- 1 cup brown rice - makes 2 cups cooked
- 1 medium onion sliced
- 1 tsp ginger
- 12 pieces asparagus chopped
- 1 cup purple cabbage chopped
- 1 med red or orange bell pepper
- 1 1/2 cup snow peas
- 2 cloves garlic
- 1/2 cup rice vinegar
- 1/2 cup tamari - I use light
- 1 tbsp maple syrup
- 2 cloves minced garlic
- 1 tsp hot pepper flakes or to taste
- 1 tbsp cornstarch mixed with 1/4 cup of water
Instructions
- Start rice cooking on the stove. I use quick brown rice when I'm in a hurry and regular brown rice when I have time. Cook per instructions on package. Leave in covered pan until Veggies are cooked.
- Chop onions and garlic and put into hot, nonstick frying pan. Then chop and add purple cabbage, asparagus, red or orange pepper, and finally snow peas. You can add other vegetables. Cook about 7-8 minutes until al dente.
- While vegetables and rice are cooking make a sauce using 1/2 cup soy sauce, 1/2 cup rice wine vinegar, 1 tbsp. maple syrup, 2 cloves minced garlic, and 1 tsp. red pepper flakes. Put in pan and warm on the stove
- Mix 1 tbsp. of cornstarch with 1/4 cup vegetable broth or water. Once smooth add to the warm sauce and cook on stove until slightly thickened.
- Once vegetables are cooked, put sauce on top of vegetables and cook for 2-3 minutes to coat the vegetables. You may save a little sauce to drizzle over your rice.
- Put 1/2 cup or more of rice on your plate and add vegetables on top of the rice. Dinner is ready.