Spring Vegetable Stir-Fried Rice
Developed by Sara Quessenberry for Cleveland Clinic Wellness
‘Tis the season to purchase produce! Rather than jump right into warm weather recipes that highlight raw vegetables (there’s plenty of time for salads over the summer), here’s a recipe that features delicious spring vegetables in a tasty stir-fry. Easy and fast to prepare, it’s loaded with good-for-you ingredients.
Here’s something to look forward to every spring: fresh, local asparagus. When purchasing at your farmer’s market or supermarket, select firm, straight stalks with tightly closed tips. This recipe has an Asian taste that marries sweet and sour flavors in a delicious way. Enjoy!
3 tablespoons less sodium soy sauce 1 tablespoon rice vinegar
1 tablespoon grated fresh ginger
1 tablespoon extra virgin olive oil
2 carrots, cut into 1⁄4-inch pieces
8 ounces asparagus, sliced on the diagonal into 1⁄2-inch pieces 4 ounces sugar snap peas, sliced into thirds on the diagonal
4 scallions, thinly sliced
3 cups cooked and cooled brown rice
12 leaves fresh basil, torn
- In a small bowl, stir together the soy sauce, vinegar, and ginger.
- In a large skillet, heat the oil over medium-high heat.
- Add the carrots, asparagus, and snap peas and stir to coat.
- Add 1⁄4 cup of water, cover tightly, and steam for about 1 minute, or until crisp-tender.
- Stir in the scallions, rice, and the soy mixture.
- Cook, stirring, for about 2 minutes, or until heated through.
- Stir in the basil and serve.