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

• 1 stick Organic Celery Stick
• 1 Kg Yellow/White Onion 1kg
• 158G Fsg Preserved Bamboo Shoots, 158G
• 500G White Pearl Italian Pudding Rice 500g
• 1Pc White Cabbage 1pc
• 300G Love Me Tender Babycorn
• 250 Ml Huilerie Beaujolaise Virgin Peanut Oil, 250Ml
• 500 G Brown & Polson Cornflour
• - Coconut Water Vita Coco

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 celery, 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 coconut water until smooth.
4. 4. Add 1/3 cup of sliced bamboo shoots and 1/3 cup of sliced baby corn 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 rice, and offer additional gluten-free soy sauce on the side for extra flavor.