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Basic Chinese Stir Fry Vegetables


"Great for those New Year's resolutions."
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1 h 15 m servings 406 cals
Original recipe yields 4 servings

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  1. Bring the brown rice and water to a boil in a saucepan over high heat. Reduce the heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 45 to 50 minutes.
  2. Heat the safflower oil in a skillet over medium heat. Stir in the leeks, garlic, and ginger; cook and stir until the leeks have softened, about 5 minutes. Stir in the zucchini, carrots, and yellow squash. Season with salt. Continue cooking and stirring until the vegetables have softened, about 2 minutes. Serve over brown rice.

Nutrition Facts

Per Serving: 406 calories; 6.2 g fat; 79.5 g carbohydrates; 8.3 g protein; 0 mg cholesterol; 120 mg sodium. Full nutrition

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I am guilty. I am rating a recipe that I slightly altered. I used coconut oil and we don't like leeks! (left the leeks out) But the rest was the same and it was really good! I thought it might n...