Makes 4 servings
Vegetable broth, for sautéing
1 onion, chopped
1 red bell pepper, cored and chopped
1 carrot, peeled and thinly sliced
8 ounces cremini mushrooms, sliced
1 cup shelled edamame, thawed if frozen
1 cup snow peas, ends and strings removed
2 cloves garlic, minced
1 teaspoon fresh ginger, grated
3 cups cooked short grain brown rice
1 cup cooked red or white quinoa
1⁄4 cup mirin
Ground black pepper, to taste
1⁄4 cup low-sodium tamari or soy sauce
1⁄2 teaspoon garlic chili paste, or to taste
chopped cilantro, for garnish
In Crave, Eat, Heal, vegan blogger Annie Oliverio offers this healthy alternative to Chinese takeout. Next time you cook up some quinoa or brown rice, make extra so you can quickly put together this delicious stir-fry.
1. Heat a wok or large skillet to medium-high. Splash in some vegetable broth and sauté the onion, bell pepper, and carrot for about 4 minutes. Remove from the pan and set aside.
2. Add more broth and sauté mushrooms, edamame, and snow peas for 4 minutes. Remove from the pan and set aside.
3. Add another splash of broth and sauté the garlic and ginger for 30 seconds. Add the rice and quinoa, stirring, until the broth cooks off. Pour in the mirin and stir until it has cooked off.
4. Put all the vegetables back into the pan, sprinkle with ground black pepper, and stir to combine. Add the tamari or soy sauce and garlic chili paste, stir a few times, then remove the pan from the heat.
5. Divide the fried rice among four big bowls and top with cilantro, peanuts (if using), and lime juice.
Carbohydrates: 72 g
Fat: 5 g
Protein: 14 g
Fiber: 9 g