Veggie Stir Fry with Honey Sauce Over Wild Rice with Corn

Jump to Recipe

This dish is one of my favorites. It is also relatively easy to make, and the overall preparation and cooking time is about an hour. I like to mix up and add different varieties to this dish. The honey sauce also adds a sweet and savory taste, and I have to say that is what I enjoy most about this dish.

When we began eating plant-based meals, my main concern initially was that we wouldn't feel sustained from just eating vegetables, but that couldn't be further from the truth. This dish includes rice, but even if you choose to eat it without the rice, it is filling and delicious.

Ingredients:

• 1 medium onion

• 3-4 garlic cloves

• A small piece of ginger, thumb-sized, is usually equivalent to a tbsp of grated ginger (optional)

• 2 Carrots

• 1 Bell Pepper

• Olive oil

• Garlic powder

• Onion powder

• Asparagus ( You can add any vegetable you like. I have made this dish with broccoli, and I have also made it with green beans

• Salt

• Black pepper

Sauce:

• Honey - 3 teaspoon

• Butter - 2-3 tablespoon

• Garlic - minced

Rice:

• Two cups of water

• 1 1/2 cups wild rice (you can make any rice you prefer)

• 1 tablespoon sofrito (sofrito is a food base made with onion, pepper, garlic, cilantro, culantro, and olive oil blended - Full recipe coming soon)

• 1/2 cup corn (frozen or fresh), optional

• 1 teaspoon salt

• 2 tablespoons coconut oil

Instructions:

• Wash, prep, and cut all vegetables.  - I like to soak vegetables in vinegar and water

  • I like to dice up the carrots and peppers. 

  • I cut the onions in half and then slice in strips. 

  • I also dice up the asparagus as well.

• 
  

• I heat up my pot and add olive oil and 1 tablespoon of sofrito into the pot I am using to cook the rice.

• After 1 minute, I add my seasonings (garlic powder, onion powder, black pepper) to the sofrito and then add the water.

• Next, I add 1 teaspoon of salt to the water along with 2 tablespoons of coconut oil.  This keeps the rice from sticking, and it adds to its flavor. 

  • If you don’t like coconut oil, you could also use avocado oil.

• Once water is boiling, I lower the heat to medium-low and add the rice. 

  • I stir and wait for the water to evaporate.

• Right before the water evaporates, I add my corn to the rice.

• Once water evaporates completely, lower the heat to low, cover, and cook for about 20 minutes, or until it’s cooked through and soft.

• As rice cooks, begin cooking vegetables. 

  • Add olive oil, or whatever oil you choose to cook with, to your sauteeing pan. I don’t normally measure the oil; I just add enough to coat the pan.  Now add the onions, peppers, and carrots to the pan and sautee until browned.

• 
  

• Once the onion mix is browned, add the garlic and ginger, and sautee for another minute.

• Next, add the asparagus, and or any other hearty vegetable.  Cover and lower the heat to medium-low and cook for about 8 minutes, or just cook until to your liking. If you like crunchy veggies, then only cook for about 4-5 mins.

• Right before the timer goes off, add your seasonings and mix well.

• Add your butter and honey to the mix and incorporate them into the veggie mix.  If you want to allow the vegetables to sit in the sauce, then simmer on low for 5 mins, just keep in mind this will cook the vegetables through and will soften them.

• Once all is cooked, taste and adjust the seasoning to your liking.

• Serve rice with vegetables on top, and enjoy 😋 

Notes:

These meals, I love to add different ingredients to change them up.  Sometimes I add some greens, like spinach.  I also sometimes use more than one hearty vegetable, like broccoli and asparagus.