Argentinian Vegetable Stir Fry

Ingredients

• •2 cups jasmine rice
• •4 cups water
• •2 tablespoons olive oil
• •1 red bell pepper, sliced
• •1 yellow bell pepper, sliced
• •1 zucchini, sliced
• •1 cup broccoli florets
• •1 cup carrots, julienned
• •1 cup snap peas
• •3 cloves garlic, minced
• •1 teaspoon fresh ginger, grated
• •2 teaspoons soy sauce
• •1 teaspoon balsamic vinegar
• •1/2 teaspoon red pepper flakes (optional)
• •1/4 cup fresh parsley, chopped
• •Salt and pepper to taste

Instructions

1. 1

   Rinse the jasmine rice under cold water until the water runs clear.

2. 2

   In a saucepan, combine the rice and 4 cups of water. Bring to a boil, then reduce heat to low, cover, and cook for 15 minutes or until water is absorbed. Fluff with a fork and set aside.

3. 3

   In a large skillet or wok, heat the olive oil over medium-high heat.

4. 4

   Add the minced garlic and grated ginger, sauté for 1 minute until fragrant.

5. 5

   Add the sliced bell peppers, zucchini, broccoli, carrots, and snap peas to the skillet. Stir-fry for 5-7 minutes, or until the vegetables are tender-crisp.

6. 6

   Stir in the soy sauce, balsamic vinegar, and red pepper flakes (if using). Cook for an additional 2-3 minutes, ensuring everything is well coated.

7. 7

   Season with salt and pepper to taste and remove from heat.

8. 8

   Serve the vegetable stir fry over a bed of jasmine rice, garnished with fresh parsley.