This filling, Asian-inspiredside dish is designed for leftovers and improvisation based on the odds and ends in your refrigerator. You can substitute other crunchy vegetables such as parsnips and fennel for the carrot and bell pepper.
1 tablespoon vegetable oil
2 cups chopped onion
1 1/2 teaspoons dried basil
1 cup diced red bell pepper
1 cup thinly sliced carrot
4 cups torn spinach
1 cup chopped mushrooms
1/4 teaspoon salt
3 garlic cloves, minced
2 tablespoons low-sodium soy sauce
1/4 teaspoon black pepper
3 cups hot cooked long-grain brown rice
How to Make It
Heat oil in a large nonstick skillet over medium-high heat. Add onion and basil; sauté 2 minutes. Add bell pepper and carrot; sauté 4 minutes. Add spinach, mushrooms, salt, and garlic; sauté 3 minutes or until spinach is wilted. Stir in soy sauce and black pepper. Remove from heat; serve over rice.
This recipe is a great basis for a basic stir fry with rice, but the recipe by itself is disappointing. I was able to make a delicious variation of this recipe, by using sesame oil instead of vegetable oil, adding 1/2 tsp chopped ginger, and using small amounts of coriander, salt free all-purpose seasoning, ground ginger, sesame seeds, and lemon juice. I will make my variation again.
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