Brown Rice Pasta Stir Fry

Servings: 1 yield(s)
Cook Time: 15 mins
  • box Explore Cuisine Brown Rice Stir Fry
  • 2 tbsp tablespoons vegetable oil
  • 1 orange bell pepper (seeds removed, thinly sliced)
  • 1 yellow bell pepper (seeds removed, thinly sliced)
  • 1/2 lb sugar snap peas (cleaned)
  • 1 cup carrots (cut into matchsticks)
  • 1 cup broccoli (cut into florets)
  • 1 cup baby corn
  • 1/2 lb baby bell mushrooms (thinly sliced)
  • 1/2 cup soy sauce
  • 3 tbsp brown sugar
  • 1/2 cup vegetable broth
  • 1/2 cup water
  • 2 tbsp sesame oil
  • 2 tbsp cornstarch
  • 1/4 cup scallions (sliced on bias, for garnish)
  • 1/2 cup mint (for garnish)
  • 1/4 cup toasted cashews (chopped, for garnish)
  • To taste kosher salt
  1. Bring a large pasta pot filled with water to a boil. Season with salt. Cook Explore Cuisine’s Brown Rice Stir Fry according to package directions. Drain and set aside until ready to use.
  2. In a large saute pan over high heat, add oil. Once glistening, add bell peppers, snap peas, carrots, broccoli, corn and mushrooms. Cook 3-5 minutes until vegetables begin to get tender but still hold color. Lightly season with salt.
  3. In a medium bowl, whisk together soy sauce, brown sugar, vegetable broth, water, sesame oil, and cornstarch. Pour directly over vegetables into the saute pan. Let cook until sauce has thickened, about 2 minutes. Remove from heat. Stir in Explore Cuisine’s Brown Rice Stir Fry. Divide between bowls, garnish with scallions, mint and cashews.