Vegetable Stir Fry with a medley of fresh ingredients
Author: Aaron Thomas
Recipe type: Main
Prep time:
Cook time:
Total time:
Serves: 8
- 2 cups uncooked brown rice
- 1 quart water
- 1 tablespoon light peanut oil
- 6 cloves garlic, minced
- 5 tablespoons butter
- 1 pound London Broil, grilled and cut into thin strips
- 2 tablespoons teriyaki sauce
- ½ pound fresh shitake mushrooms, sliced
- 2 Zuchhini, sliced
- 2 Yellow Squash, sliced
- 4 Carrots, grated or sliced
- ½ pound snap beans
- 2 teaspoon cornstarch
- 1 tablespoon brown sugar
- 8 ounces beef base
- salt to taste
- pepper to taste
- mustard powder to taste
- Grill the London Broil until desired tenderness.
- In a pot, bring the rice and water to a boil.
- Cover, reduce heat to low, and simmer 20 minutes.
- Heat the peanut oil in wok over medium heat
- Cook 6 cloves garlic for 2 minutes, until tender.
- Melt the butter in the wok
- Stir the mushrooms, zucchini, squash, carrots, and snap beans into the wok.
- Cook until vegetables are tender.
- Remove wok from heat.
- Heat the teriyaki sauce in a skillet over medium heat.
- Mix in beef base, cornstarch, and brown sugar.
- Cook 5 minutes, until thickened.
- Add Rice to Wok
- Add sauce to wok and mix well.
- Top plates with strips of beef.
Recipe by Rural North Carolina at https://wokokon.com/vegetable-stir-fry/
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