Makes:
4 servings
Utensil:
12" Electric Oil Core Skillet
small mixing bowl
Contributed By:
Joseph Gonzales, R.D.
Physicians Committee for Responsible Medicine
Ingredients
Recipe Description:
Quick, easy, delicious and healthy - a one-dish meal is also perfect for a busy schedule. You can even chop the vegetables a day or two ahead.
Watch the recipe video for additional nutrition information regarding the ingredients in this recipe.
2
carrots, waffled, use Cone #5
1
onion, strung, use Cone #2
3
cloves
garlic, shredded, use Cone #1
8
ounces
mushrooms, sliced, use cone #4
(230
g)
3
cups
broccoli florets
(213
g)
1
red bell pepper, diced
1 1⁄2
cups
cooked chickpeas (garbanzo beans)
(246
g)
1⁄4
cup
water
(60
mL)
1⁄4
cup
soy sauce
(60
mL)
1⁄4
cup
agave nectar
(60
mL)
1
tablespoon
spicy chili paste
(16
g)
2
teaspoons
cornstarch
(5
g)
3
cups
brown rice, cooked
(585
g)
Directions:
- Place all vegetables and beans in electric skillet.
- Place water, soy sauce, agave nectar, chili paste and cornstarch in small bowl and mix. Pour over vegetables.
- Cover and set electric skillet temperature to 350°F/180°C. When Vapo-Valve™ clicks, reduce temperature to 180°F/80°C and cook for approximately 5 minutes until vegetables are cooked-crisp.
- Serve vegetables over brown rice.
Tips:
- Delicious the next day.
- Use leftovers to make vegetable wraps.
Directions
Tips
Reviews
Delicious Stirfry!
I love to fix this once a week...especially if I'm busy. A nice variation is to substitute water with orange juice to create a sweet & sour flavoring. Sprinkle with sesame seeds and dinner is ready to go :-)