Vietnamese · Lunch
Stir-Fried Vegetable Rice Bowl
A Vietnamese-style rice bowl of jasmine rice topped with quick-fried carrot, cabbage, bell pepper, snap peas and mushroom, tossed in garlic, ginger and a soy sauce–lime dressing. Finished with scallion, cilantro and crushed peanuts, it delivers charred wok flavor with bright, tangy, savory notes.
$4
15 minsPrep
12 minsCook
27 minsTotal
EasyLevel
Nutrition per serving
398Calories
11.8gProtein
13.2gFat
63.1gCarbs
13.6gSugar
8.1gFiber
1048mgSodium
0mgChol
2.1gSat Fat
892mgPotassium
98mgCalcium
3.2mgIron
0mcgVitamin B12
81mgVitamin C
vegetarian
low-calorie
high-fiber
herb-salt
thirty-min-meals
vegan
low-calorie
Instructions
1
Prep
Slice cabbage thinly, julienne carrot, slice bell pepper and mushroom, trim snap peas, mince garlic, and grate ginger.
2
Heat vegetable oil in a wok over high heat for 30 seconds until shimmering. Add garlic and ginger, stirring 15 seconds until fragrant.
3
Add carrot and cabbage, tossing over high heat for 2 minutes until carrot softens at edges, then add bell pepper, snap pea and mushroom. Toss 3 to 4 minutes until crisp-tender with light char.
4
Pour soy sauce, lime juice and sugar into the wok, tossing 30 seconds until sauce coats vegetables and turns glossy.
5
Plate
Spoon jasmine rice into a bowl, top with stir-fried vegetables, and scatter scallion, cilantro and crushed peanut over top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 5.2 oz150g cabbage
- 3.6 oz100g carrot
- 2.2 oz60g bell pepper
- 2.8 oz80g snap pea
- 3.8 oz110g mushroom
- 1 1/2 cup300g jasmine rice, cooked
- 4 cloves4 cloves garlic
- 2 tsp2 tsp ginger-fresh
- 2 tbsp2 tbsp vegetable oil
- 2 tbsp2 tbsp soy-sauce
- 2 tsp2 tsp lime juice
- 2 tsp2 tsp sugar-white
- 22 scallion
- 2 tbsp2 tbsp cilantro
- 2 tbsp2 tbsp peanut
