Stir Fried Vegetables

This vibrant Asian-inspired stir-fry combines crisp vegetables with a savory peanut-sesame sauce, served over fluffy brown rice and beautifully presented on fresh pineapple slices. It's a complete meal that's both nutritious and visually stunning.

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Course: Main Course

Cuisine: Asian

Keyword: Stir Fry

Prep Time: 20

Cook Time: 30

Total Time: 50

Servings:

Calories: 385kcal

Equipment

Ingredients

For the Sauce:

1 tablespoon soy sauce
1 tablespoon sesame oil
1 tablespoon peanut butter
2 teaspoons Vietnamese chili-garlic sauce

For the Rice:

2½ cups water
1 cup brown rice
1 teaspoon salt
1 tablespoon butter

For the Stir-Fry:

1 tablespoon grapeseed oil
1 lb carrots peeled and sliced julienne
4 heads broccoli broken into florets
2 stalks celery diced
1 medium onion medium diced
½ lb snow peas
1 large red bell pepper stem and seeds removed and medium diced
1 fresh pineapple peeled, core removed, bottom half sliced crosswise into ¼-inch thick slices and the rest medium diced
2 tablespoons chopped fresh flat-leaf parsley

Instructions

In a small bowl, combine soy sauce, sesame oil, peanut butter, and chili-garlic sauce. Set aside.
For the rice, bring 2½ cups water to a boil in a saucepot and add rice, salt and butter. Return to a boil and reduce heat to low. Cover and simmer 20 minutes. Remove from heat and let stand covered for 5 minutes.
In a wok, heat 2-3 cups water to boiling and blanch carrots, broccoli, and celery for 2 minutes. Drain and set aside. Rinse and dry the wok.
In the same wok, heat grapeseed oil over medium-high heat and sauté onion until translucent.
Add blanched carrots, broccoli, and celery, plus snow peas, bell pepper and diced pineapple (reserve the pineapple slices). Stir in the sauce mixture.
Cook vegetables until tender, stirring frequently.
Lay pineapple slices on serving plates. Top with rice, then with stir-fried vegetables. Sprinkle with parsley.

Notes

You can substitute any seasonal vegetables for those listed - this recipe is very flexible

If you don't have Vietnamese chili-garlic sauce, sriracha or regular chili sauce works well

The pineapple slices can be lightly grilled for extra flavor before plating

Vegetables can be blanched up to 2 hours ahead and stored in the refrigerator

For a protein boost, add cashews, tofu, or edamame in step 5

Make sure not to overcook the vegetables - they should retain some crunch

Nutrition