Broccoli & Mushroom Stir-Fry with Red Rice Noodles
It was Saturday night, and I was wiped out (why, I’m not sure, but I was). We’d had a stir-fry dinner planned, but I just wasn’t in the mood to mess with it. “I’ll make it,” my husband Ed volunteered. “You just keep reading your book. I’ll even take pictures, too.” Kids, find yourself an Ed! He’s my hero.
The stir-fry turned out fantastic, as expected. Ed whipped up a homemade stir-fry sauce and tossed it with an abundance of veggies + red rice noodles. Red rice is packed with antioxidants, has a nutty flavor and has the highest nutritional value of all rices! This quick & easy healthy-fied Asian dish is guaranteed to please.
INGREDIENTS - SAUCE
2 in. piece of fresh ginger, peeled & minced
3 cloves garlic, minced
1/2 cup low-sodium soy sauce (or tamari for gluten free)
1/2 cup vegetable broth
1 T. honey
1 t. Chinese five spice
1 t. garlic chili paste
1 T. rice wine vinegar
1 t. sesame oil
INGREDIENTS - STIR-FRY
2 Thai chiles, deseeded & minced
8 oz. white mushrooms, chopped
3-4 oyster mushrooms, chopped
1 red bell pepper, sliced
3 carrots, peeled & chopped
2 heads broccoli, cut into florets
1 yellow onion, sliced
1 bag of steam-in-the-bag green beans
2 T. olive oil
Sesame seeds, to garnish
2 nests of Explore Cuisine’s Red Rice Noodles
1) Combine all sauce ingredients in a bowl and whisk well to combine.
2) Bring a large pot of water to a boil. Add two nests (the box has nest of noodles separated into packages) of the noodles and cook according to package directions. Drain and set aside.
3) Heat a wok or large pot over high heat. You want it to be super, duper hot! Once hot, add the olive oil and swirl to coat the pan. Add all veggies and sauté, stirring occasionally, for five minutes.
4) Add the noodles and sauce to the wok and stir well to combine. Allow to cook another five minutes, stirring occasionally, so that the sauce reduces.
5) Serve and garnish with sesame seeds!