Growing up I loved my mom’s Tomato Beef Stir Fry. This healthier version incorporates all the flavors I loved about that dish.
For the marinated veggies:- 1 medium eggplant, diced (if you don’t like eggplant, substitute summer squash or tofu)
- 2 cups button mushrooms, finely diced
- 1 medium onion, diced
- 1 garlic clove, minced
- 1 medium green bell pepper, diced
- 1 Tbs cornstarch
- 1 Tbs tamari or soy sauce
- 1 tsp ground ginger
- 2 Tbs canola oil
- 1/2 tsp salt
For the gravy:
- 1 Tbs cornstarch
- 1 Tbs tamari or soy sauce
- 1 Tbs Worcestershire sauce
- 2 Tbs ketchup
- 1 Tbs honey
- 1 tsp curry powder
- 1/3 cup water
For the rice:
- 1 cup uncooked brown rice
- 2 cups water
Directions:
1. Add all the cut up veggies and ingredients for the marinated veggies into a gallon zip top bag. Massage gently until all ingredients are well combined. Marinate in the refrigerator for 1 to 2 hours.
2. For the rice, combine the water and rice in a medium sauce pan, cover. Bring to a boil and reduce to a simmer. Simmer for about 1 hour. Turn off heat and set aside to rest.
3. In a large wok or saute pan over medium high heat, add 1 Tbs canola oil and pour the entire contents of the zip top bag with the veggies. Cook for about 8 minutes. Meanwhile, whisk all the ingredients for the gravy in a small bowl. Add the gravy to the cooking veggies and bring to a boil. Cook for another 3-5 minutes until nice and thick and cooked through.
4. Uncover the rice, fluff with a fork and transfer to serving dish. Pour vegetable stir fry over the rice. Garnish with sliced green onions or chopped fresh parsley.
Serves 4.
