How to Make Ginger-Garlic Vegetable Stir-Fry with Forbidden Black Rice
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Cook black rice in water according to package instructions (about 25 minutes).
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Heat olive oil in large wok over high heat. Sauté garlic and ginger for 1 minute.
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Add broccoli, snap peas, red bell pepper, and carrots; stir-fry for 6–8 minutes until crisp-tender.
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Stir in coconut aminos; cook 1 more minute.
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Serve stir-fried veggies over black rice. Garnish with cilantro.
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Pro Tips for Perfect Ginger-Garlic Vegetable Stir-Fry with Forbidden Black Rice
- Prep Ahead: Prep ingredients in advance and keep them ready to cook when you’re set to start.
- Storage: Cool, then store in an airtight container in the fridge. Reheat gently if needed.
- Substitutions: If you’re out of forbidden black rice, use a similar ingredient with a comparable texture and adjust seasoning to taste.
- Cooking Time: Adjust timing based on your equipment and portion size; cook until textures look right, not just until the timer ends.
Frequently Asked Questions
How do I store Ginger-Garlic Vegetable Stir-Fry with Forbidden Black Rice?
Store in an airtight container in the fridge and enjoy within a few days. Reheat gently if needed.
Can I freeze Ginger-Garlic Vegetable Stir-Fry with Forbidden Black Rice?
Yes—cool completely, portion into airtight containers, and freeze. Thaw overnight in the fridge and reheat gently.
What can I substitute for forbidden black rice?
Use a similar ingredient with a comparable texture and flavor, and adjust seasoning to taste. If you’re swapping a key component, keep portions similar.
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