Colorful Asian Stir Fry

May 17, 2013

This Colorful Asian Stir Fry recipe has FLAVOR and is gluten-free! I am picky with Asian food, because I need a lot of flavor. A little soy sauce doesn’t cut it. The subtle spiciness of fresh ginger and red-pepper flakes mixed with soy sauce, vinegar, and the natural flavors of the vegetables is quite delightful. You will also love the variety of textures in this dish – the soft bok-choy leaves and rice, the crisp vegetables, and the crunchy cashews.

4-6 cups prepared brown rice
6-8 ounces shrimp, chicken, or extra-firm tofu (optional)
3 Tbsp soy sauce
3 Tbsp balsamic vinegar
½ cup water
1 Tbsp cornstarch
2 Tbsp canola or vegetable oil
1 large red onion, cut into large chunks
2 medium carrots, sliced rather thinly (¼”)
3 Tbsp fresh ginger, minced or grated
3 cloves garlic, minced
1 red bell pepper, cut into 1 inch pieces
6-8 oz. snow peas, ends trimmed if desired
1 bunch/head bok-choy, chopped coarsely
1 cup whole cashews
¼ tsp red pepper flakes, finely ground or crushed
1 cup canned pineapple tidbits or chunks for garnish

RICE: Start cooking the brown rice before chopping the vegetables for this dish, since the rice can take about 45 minutes to cook (follow package directions). SAUCE: In a small bowl, stir together the soy...
See the full directions on my site

Nutritions

Calories
937

Sodium
1215mg
50% DV

Fat
23g
36% DV

Protein
25g
51% DV

Carbs
153g
52% DV

Fiber
11g
44% DV