| Yield: 4 servings | Time: 40 minutes |

Ingredients

1 cup dry brown rice

1 ½ tablespoons chili-garlic paste or sriracha sauce (more or less if you prefer spicier or more mild)

1 ½ tablespoons soy sauce

¼ cup white or brown sugar

¼ cup apple cider or rice wine vinegar

1 teaspoon salt

1 teaspoon pepper

1 cup cold water

1 tablespoon cornstarch

3 tablespoons vegetable oil

2 cup bite-sized broccoli florets

1 red bell pepper, sliced into thin strips

1 medium-sized white onion, thinly sliced

4 cloves garlic, thinly sliced

2 teaspoons fresh ginger, minced (or 1/2 teaspoon dried ginger)

2 tablespoons sesame seeds

salt and pepper to taste

4 green onions, thinly sliced on a medium bias (optional)

Preparation

Cook the brown rice according to the instructions on the packaging.

In a medium-sized bowl, whisk together the chili-garlic paste, soy sauce, sugar, vinegar, water, cornstarch, and teaspoon of salt and pepper.

In a wok or large pan, heat the oil over high heat. Add the broccoli and cook for 3-4 minutes, shaking the pan occasionally, just until the broccoli is lightly browned. Add the peppers, onions, garlic, and ginger and cook for 2-3 more minutes or until the peppers are soft.

Pour the chili-garlic mixture and sesame seeds into the pan, bring to a boil, and allow to boil for 1-2 minutes or until the sauce thickens. Remove from heat and season to taste with salt and pepper.

Serve hot over brown rice and garnish with sliced green onions.

Zero-waste tips

• Feel free to any other vegetables you need to use up into the stir-fry, just add a little extra oil. Cauliflower, carrots, celery, and peas are just a few of the vegetables that would work.

• Save the ends of the green onions. You can put them in a little water and start to grow your own!

Recommended Pairings

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