Gluten-Free Stir-Fried Vegetables With Rice Recipe

About this recipe

A quick and flavorful gluten-free vegetable stir-fry featuring crisp celery, bean sprouts, and bamboo shoots, served over rice for a satisfying dinner. Perfect for those seeking a wholesome and easy meal solution.

Ingredients

• 100 g Sambar Onion Peeled
• 500 g Weikfield Cornstarch Amazingly Versatile Gluten Free
• 540 G Sarwarbamboo Shoots Imported Whole Halves
• 250 g Organically Grown Green Capsicum
• 1 pc Cabbage Red
• 500 G Kinwaaquinoa
• 1 ltr Organic Tattva Peanut Oil Bottle
• 567G Canz Water Chestnut
• 200 ml Japanese Choice Gluten Free Soy Sauce

Instructions

1. 1. Heat 2 tablespoons of peanut oil in a large skillet or wok over medium heat.
2. 2. Add 2 cups of diagonally sliced green capsicum, 2 cups of cabbage, and 1 cup of thinly sliced onion to the skillet. Stir-fry for 5-7 minutes until the vegetables are tender but still crisp.
3. 3. In a small bowl, mix 2 tablespoons of cornstarch with 2 tablespoons of gluten-free soy sauce and 1 cup of soy sauce until smooth.
4. 4. Add 1/3 cup of sliced bamboo shoots and 1/3 cup of sliced water chestnuts to the skillet. Pour the cornstarch mixture over the vegetables and stir well.
5. 5. Reduce the heat to low and cook, stirring constantly, until the sauce thickens and coats the vegetables, about 2-3 minutes.
6. 6. Serve the stir-fried vegetables over cooked quinoa, and offer additional gluten-free soy sauce on the side for extra flavor.