Brown Rice and Veggie Stir-Fry with Ginger Orange Sauce

I’ve been trying hard to up the veggie intake in our house lately (even the dogs are loving them – it’s so funny to watch them beg for carrots and sweet potatoes!). This stir-fry was something I developed as a lunch option since it’s super easy to separate into individual portions.
And you can play around with the veggies you use – if you’re not a fan of mushrooms or Brussels sprouts, simply increase the amount of broccoli and carrots. And if you don’t like walnuts, sub in some sliced toasted almonds.

1. Heat sesame oil in a large skillet or wok over medium-high heat. Add broccoli, Brussels sprouts, mushrooms, carrots and garbanzo beans and cook until lightly softened, about 5 minutes, stirring often.

2. Meanwhile, combine the sauce ingredients in a small bowl.

3. Add sauce to the veggies and stir to combine. Add brown rice, walnuts and green onion and stir again.

4. Scoop the stir-fry into serving bowls and serve. (Store any leftovers in an airtight container in the fridge for up to 4 days.)




Brown Rice and Veggie Stir-Fry with Ginger Orange Sauce
Serves 8

All you need:
2 teaspoons sesame oil
2 cups broccoli florets
2 cups Brussels sprouts, halved
8 shittake mushrooms, stemmed and sliced
3 carrots, peeled and diced
1 can garbanzo beans, drained and rinsed

Sauce
1/4 cup tamari (or soy sauce)
2 tablespoons tahini
1 tablespoon honey
1 tablespoon rice vinegar
1 tablespoon chili garlic sauce
Zest and juice of 2 tangelos (or navel oranges)
1 (2-inch) piece fresh ginger, peeled and grated
1 teaspoon garlic powder

2 cups cooked brown rice
1/2 cup toasted walnuts
4 green onions, trimmed and sliced

All you do:
1. Heat sesame oil in a large skillet or wok over medium-high heat. Add broccoli, Brussels sprouts, mushrooms, carrots and garbanzo beans and cook until lightly softened, about 5 minutes, stirring often.
2. Meanwhile, combine the sauce ingredients in a small bowl.
3. Add sauce to the veggies and stir to combine. Add brown rice, walnuts and green onion and stir again.
4. Scoop the stir-fry into serving bowls and serve. (Store any leftovers in an airtight container in the fridge for up to 4 days.)

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