Wild Stir Fry Vegetables

Sometimes the simplest side dishes are the ones you reach for most. Carrots, celery, onions, mushrooms, and bean sprouts get a quick sauté in oil with garlic, then fold into cooked brown rice for an easy vegetable side that pairs with just about anything.

Bean sprouts are the ingredient that keeps this from being ordinary. They add a fresh, crisp snap that survives the brief sauté and contrasts nicely with the softer carrots and mushrooms. Grating the carrots rather than slicing them means they cook fast and distribute evenly through the rice.

The trick is sauteing the vegetables until just tender, not soft. You want them to still have some bite when they hit the rice. Overcooking turns this into mush.

Chef Tips

• Sauté the onions and garlic first for a minute before adding the other vegetables. They need slightly more time to soften and release flavor.
• Add the bean sprouts last. They only need a minute in the pan to warm through.
• Season with a splash of soy sauce or tamari after combining with the rice for a savory boost.

Variations

• Add diced bell pepper or snap peas for more color and crunch.
• Toss in cubed tofu or edamame to turn this side into a full vegetarian meal.
• Use wild rice or a wild rice blend for a nuttier, chewier grain base.