Ingredients
4
4 servings
- •2 tablespoons canola oil
- •1 small onion, diced
- •1 clove garlic, minced
- •½ cup sliced carrots
- •½ cup purple cauliflower, chopped
- •½ cup chopped fresh broccoli florets
- •½ cup sliced fresh mushrooms
- •4 tablespoons soy sauce
- •¾ cup water
- •1 cup cherry tomatoes, halved
- •salt and freshly ground black pepper to taste
- •1 tablespoon fresh basil, chopped, or to taste
- •2 cups cooked rice
- •1 teaspoon toasted sesame seeds
Instructions
- Heat oil a large skillet over medium heat and cook onion until soft and translucent, about 4 minutes. Add garlic and cook until fragrant, about 30 seconds. Add veggies in the following order with approximately 2 minutes of sauteing between each addition: carrots, cauliflower, broccoli, and mushrooms last. Pour in soy sauce and mix until all vegetables are well coated with sauce. Cook for 2 minutes.
- Pour in water and add tomatoes, salt, and pepper. Bring to a boil, reduce heat, and bring to a simmer. Cook until all vegetables are fork-tender, but not too soft, 3 to 5 minutes. Add basil towards the end.
- Serve warm on a bed of rice sprinkled with sesame seeds.
Nutritional Facts
Per 4 servings
- Calories: 210
- Carbohydrate: 31g
- Fat: 8g
- Fiber: 3g
- Protein: 5g
- Sugar: 3g
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