This time of year, stir-fries land on my meal plan at least once a week. Mostly because they’re unfussy and approachable, but also because they’re great for the nights you get home late and just want to get something – anything – into your belly.
Even though this recipe is the most basic of stir-fry recipes, it packs a punch. It is equal parts nourishing (fresh vegetables!), satisfying (rice!), and delicious (garlic, ginger, tamari, and sesame!), and is far superior to that frozen pizza you were thinking about throwing in the oven.
Chances are you’ve got brown (or white) rice on hand. And you’ve probably got stir fry appropriate vegetables chilling in your refrigerator right now. I’m also going to go out on a limb and assume you have tamari (or soy sauce) and cooking oil that’s suitable for high heat (toasted sesame oil lends an awesome flavor to this stir fry, by the way). In which case you’ve got everything you need to make this recipe, so let’s get started.
Making the stir-fry is simple. First you’re going to cook your rice. If you’re not sure how much to make, I usually make 3/4 cup for two people, and toss in a couple teaspoons of oil and a heavy pinch of salt while it’s boiling. If you’re adding protein, you’ll be good with 1/2 cup of dry rice for two people.
Once you’ve got your rice going, prep the vegetables (don’t forget to rinse and scrub ‘em). Using the chef knife from the KitchenAid® 12-Piece Brushed Stainless Cutlery Set, finely chop a few cloves of garlic and a small chunk of ginger.
The thing I love about this Cutlery Set is that it’s lightweight (so they feel great in my hand) and they cut like a dream. And when they start to dull? The integrated sharpener makes sharpening as easy as ever.
For the bulk of the stir fry, I went with onions, broccoli, carrots, and bok choy, but mushrooms, snap peas, and/or cauliflower would be delicious, too. Prep your vegetables the way you like them cut (using the same chef knife).
When your vegetables are ready, heat 1/4 cup of toasted sesame oil in a large skillet set over medium heat. Add the garlic, ginger, and onions and sauté just until the onions are translucent.
Add the broccoli, carrots, and tamari and cook for 5-6 minutes. Then add the bok choy leaves and cook for 1 minute or just until they start to wilt. If you want to add protein (crispy tofu, chicken, etc.), now would be the time.
Divide the brown rice between two shallow bowls and top with vegetables. Finish with scallions, sesame seeds, chile flakes, and Sriracha, if desired. Enjoy!
Leftovers can be refrigerated for up to three days.
Share your take on this Sesame Vegetable Stir Fry on Instagram using #ForTheMaking for a chance to be featured.
Sesame Vegetable Stir Fry
Makes x servings
3/4 cup brown rice, cooked based on package instructions
2-3 garlic cloves, finely chopped
Small chunk of ginger, peeled and finely chopped
1 small yellow onion, chopped to your preference
1 head of broccoli, stems removed
2-3 carrots, sliced
1 baby bok choy, ends cut off and leaves separated
1/4 cup toasted sesame oil
1/4 cup tamari (or soy sauce)
For toppings (optional)
Rinse and scrub the broccoli, carrots, and bok choy. Once they’re clean, prep them for the stir fry.
Peel the garlic and ginger (using a spoon works best) then finely chop both using the chef knife from the KitchenAid® 12-Piece Brushed Stainless Cutlery Set.
Using the same knife, chop the onion (however you like), remove the stems from the broccoli, cut the carrot into slices, and chop the end off of the bok choy and separate the leaves. Set aside.
In a large skillet set over medium heat, heat the oil and then toss in the garlic, ginger, and onions. Cook until the onion pieces are translucent then add the broccoli, carrots, and tamari.
Cook for 5-6 minutes or just until the broccoli starts to brown in spots. Add the bok choy leaves and cook for 1 minute, just until wilted.
Divide the cooked brown rice between two bowls and top with the stir fried vegetables. Finish with scallions, sesame seeds, chile flakes, and Sriracha, if desired.
Leftovers can be refrigerated for up to 3 days.
*The Contributor of this post has been compensated by KitchenAid for this post, but this post represents the Contributor’s own opinion.*