Stir-fried vegetables with ginger and garlic rice
A quick stir-fry built on the frozen vegetable blend, boosted with garlic, ginger, and soy sauce for depth. The water chestnuts give welcome crunch and the snap peas stay bright. Serve over plain or fried rice to round out a weeknight dinner for two.
About 620 calories a serving, 12 g protein, 104 g carbohydrate, 16 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.
To buy
- 1 tablespoon grated fresh ginger
- 2 tablespoons soy sauce
From your shelf
- 1 bag, 12 oz broccoli, carrots, sugar snap peas, water chestnuts (Birds Eye)
Staples
- 2 tablespoons oil
- 2 cloves garlic
- to taste salt
- to taste pepper
- 1 cup cooked rice
- Set a pot of salted water on high heat to boil rice in. Meanwhile, mince 2 cloves garlic and grate 1 tablespoon fresh ginger. Have 2 tablespoons soy sauce ready.
- Once water boils, stir in 1 cup rice, lower heat to a gentle simmer, cover, and cook for 15 minutes. While rice cooks, heat 2 tablespoons oil in a large skillet over medium-high heat.
- When oil shimmers, add garlic and ginger and cook for 30 seconds until fragrant, stirring constantly. Pour in the frozen vegetable blend straight from the bag and stir well to coat.
- Cook the vegetables, stirring often, for 4 to 5 minutes until heated through and the snap peas are tender-crisp; the edges of the broccoli will just begin to brown. Pour in 2 tablespoons soy sauce, stir, and taste for salt and pepper.
- Fluff the rice with a fork and divide between two plates or bowls. Top with the stir-fried vegetables and serve at once.
Note Swap the rice for noodles or serve over quinoa if you prefer. Leftovers keep refrigerated for three days and are good cold or reheated in a skillet. Add a poached or fried egg on top for more protein and richness.
On the label
BROCCOLI, CARROTS, SUGAR SNAP PEAS, WATER CHESTNUTS.
Birds Eye, frozen vegetables, serving 83 g, package 12 oz/340 g. Ingredients as printed on the label.
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Cooks as broccoli, carrots, peas. Half of it left? Use up the broccoli.