Recipe type: Main dish
Prep time: 10 mins
Total time: 40 mins

The recipe is developed by Hanady Awada who is blogger @ Recipe Nomad and Food File Contributor for Shanghai Family Magazine. For more inspiration see .


Sautéed vegetables

2 carrots, cut into matchsticks

1/2 radish, cut into matchsticks

1 red pepper, thinly sliced

1 small head of broccoli, small florets

1 trumpet mushroom, cut into matchsticks

500g green beans, boiled and removed from shell

1/2 red cabbage or 500 g beets, thinly sliced

3 dl (2 cups) brown rice, cooked

Stir fry sauce

1 dl (1 cup) low sodium soy sauce

1/2 tablespoon grated ginger

2/3 to 1 cup brown sugar

1 garlic minced

1 tablespoon sesame Oil

2 tablespoons Chinese vinegar

2 tablespoons cornstarch mixed with 2 tablespoons water


Sautéed vegetables:

With a little oil in a wok, sauté each vegetable until tender. Set aside and keep warm.

Bring all of the of the sauce ingredients to simmer (gentle boil) except the cornstarch mixture. Whisk in the cornstarch. Simmer for 1 minute or until thick.

Place a mound of brown rice in the centre of your bowl.

Surround it with your sautéed vegetables.

Drizzle on top the stir fry sauce.

Sprinkle thinly sliced green onions on top.

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