Ingredients:
1 cup brown rice
2 cups water
1 tablespoon vegetable oil
1 onion, sliced
2 cloves garlic, minced
2 cups mixed vegetables (such as sliced bell peppers, sliced carrots, broccoli florets, snow peas, or sliced mushrooms)
1 tablespoon soy sauce
1 tablespoon cornstarch
1 tablespoon water
Salt and pepper to taste
Instructions:
Rinse the brown rice thoroughly under cold water, and drain it.
In a medium saucepan, bring 2 cups of water to a boil over high heat.
Add the rinsed brown rice to the boiling water, reduce the heat to low, cover the saucepan with a lid, and let the rice simmer for 35-40 minutes, or until the water is fully absorbed and the rice is tender.
While the rice is cooking, prepare the vegetable stir-fry.
Heat the vegetable oil in a large wok or skillet over high heat.
Add the sliced onion and minced garlic to the wok, and stir-fry for 1-2 minutes, or until they are lightly browned and fragrant.
Add the mixed vegetables to the wok, and stir-fry for 3-5 minutes, or until they are tender-crisp.
In a small bowl, whisk together the soy sauce, cornstarch, and water until the cornstarch is fully dissolved.
Pour the soy sauce mixture over the vegetable stir-fry in the wok, and stir to combine.
Let the vegetable stir-fry cook for an additional 1-2 minutes, or until the sauce is thickened and the vegetables are fully coated.
Season the vegetable stir-fry with salt and pepper to taste.
Serve the vegetable stir-fry hot, over a bed of cooked brown rice.
Enjoy your simple and healthy vegetable stir-fry with brown rice, a delicious and nutritious vegetarian dinner dish!