Garden Stir-Fry | University of Maryland Extension

Ingredients

• 2 Tablespoons vegetable oil
• 1 onion, sliced
• 1-2 cloves of garlic, minced
• 1-inch piece fresh ginger, peeled and grated or ½ teaspoon ground ginger
• 1/8 teaspoon cayenne pepper, optional
• 3 Tablespoons low-sodium soy sauce
• ¼ cup water
• 4 cups of washed, chopped garden vegetables such as broccoli, carrots, snap peas, snow peas, kale, collard greens, mustard greens, and turnips
• 2 cups dry brown rice, cooked according to package directions