Vegetable Stir-fry | NDSU Agriculture

Ingredients

• 1 teaspoon vegetable oil (soybean oil)
• 4 large carrots, sliced
• 1 pound broccoli, cut up
• 2 cloves garlic, diced
• Curry powder (optional)
• 4 stalks celery, sliced
• 1 small (¾ pound) bok choy or Chinese cabbage, cut up
• 1 medium onion, diced
• ½ teaspoon ginger
• Edamame (optional)
• Soy sauce (optional)
• Chopped green onion and/or sesame seed (optional)
• 4 cups cooked rice (about 1¼ cups uncooked rice)