Basic Chinese Stir Fry Vegetables

Great for those New Year’s resolutions.

Step: 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.

Step: 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.

Per Serving: 406 calories; protein 8.3g; carbohydrates 79.5g; fat 6.2g; sodium 119.5mg.

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