How to make vegetarian stir-fry with brown rice

It took me years of vegetarian cooking to master the simple veggie stir fry. It seems so simple, but I found my timing was always off. Some vegetables weren’t cooked enough, whereas others had already turned to mush, or my sauce wasn’t flavorful enough. The recipe that follows turns out a perfect veggie stir fry every time.

You can vary the vegetablesbased on what you like or have on hand. Eggplant, zucchini or carrots would all be good additions. Be sure to add more delicate vegetables (such as zucchini) later in the cooking and sturdier ones (such as eggplant and carrots) earlier on. I sometimes add diced tofu that’s been lightly browned in a hot skillet for a bit more protein.

Vegetarian Stir Fry with Brown Rice

15 minutes

10 to 12 minutes

25 to 27 minutes

1/2 cup low-sodium soy sauce

2 tablespoons brown sugar

2 tablespoons cornstarch

2 tablespoons water

1 tablespoon grated fresh ginger

1 to 2 teaspoons chili paste

2 tablespoons vegetable oil

1 onion, chopped

3 bell peppers (green, yellow, red, orange or a combo), chopped

4 garlic cloves, minced

1 head broccoli, cut into florets

Brown rice, cooked according to the package directions.

1/4 cup chopped, roasted, unsalted peanuts (optional)

In a small bowl, whisk together the soy sauce, brown sugar, cornstarch, water, ginger and chili paste.

Heat the oil in a large skillet over high heat.

Add the onion and peppers, and cook, stirring frequently, until the onion is softened, about 5 minutes.

Put in the garlic and stir it in. Cook, continuously stirring, for 30 seconds more.

Add the broccoli, stirring it in. Simmer for 3 or 4 minutes with the lid on the skillet, until the broccoli is slightly tender.

Give the sauce mixture a stir, and add it to the skillet.

Bring to a boil and cook, stirring, for about 2 minutes, until the veggies are tender and the sauce thickens.

Serve hot over brown rice.

Garnish with the peanuts if you like.