Source: Deliciously Healthy Dinners
National Heart, Lung, and Blood Institute
https://healthyeating.nhlbi.nih.gov
| Prep Time | 10 minutes |
| Cook Time | 15 minutes |
| Servings |
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Ingredients
- 1 tablespoon canola oil
- 1 tablespoon fresh garlic, minced (about 3 cloves) (or 1 tsp dried)
- 1 teaspoon fresh ginger, minced (or ¼ tsp dried)
- 1 tablespoon scallions (green onions), rinsed and minced
- 1/2 cup canned sliced water chestnuts, drained
- 2 cups cooked mixed vegetables (or ½ bag frozen stir-fry vegetable mix) (Leftover Friendly)
- 2 cups cooked brown rice (Leftover Friendly)
- 1 tablespoon lite soy sauce
- 1 teaspoon sesame oil
Ingredients
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Instructions
- Heat canola oil in a large wok or sauté pan over medium heat. Add garlic, ginger, and scallions, and cook until fragrant, about 1 minute.
- Add water chestnuts, and continue to cook until they begin to soften, another 1–2 minutes.
- Add vegetables, and toss until heated through, about 2–3 minutes (or up to 5 minutes for frozen vegetables).
- Add rice, and continue to cook until hot, about 3–5 minutes.
- Add soy sauce and sesame oil. Toss well, and serve.
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