Wholesome Hoisin Veggie Stir-Fry

🥘 Ingredients

• black pepper
  ½ tsp
• brown rice
  ½ cup
• garlic
  2 cloves
• ginger
  1 unit
• hoisin sauce
  3 tbsp
• lime
  1 unit
• red onion
  1 unit
• salt
  ½ tsp
• scallions
  2 unit
• sugar snap peas
  ½ cup
• vegetable oil
  2 tbsp
• yellow bell peppers
  1 unit

🍳 Cookware

• medium pot
• large pan

1. 

   1

   Place brown rice and a large pinch of salt in a medium pot with enough water to cover by 3 inches. Bring to a boil. Cook until tender ⏱️ 25 minutes , then drain. Return to pot and keep covered off heat until meal is ready.

   brown rice: ½ cup, salt: ½ tsp
2. 

   2

   Wash and dry all produce. Core, seed, and remove white ribs from yellow bell peppers . Slice thinly crosswise. Halve, peel, and thinly slice red onion . Trim, then thinly slice scallions . Peel and mince ginger . Mince or grate garlic . Trim any tough ends from sugar snap peas . Cut lime into wedges.

   yellow bell peppers: 1 unit, red onion: 1 unit, scallions: 2 unit, ginger: 1 unit, garlic: 2 cloves, sugar snap peas: ½ cup, lime: 1 unit
3. 

   3

   Heat a large drizzle of vegetable oil in a large pan over medium-high heat. Add onion, garlic, scallions, and ginger. Cook, tossing, until just barely softened ⏱️ 3 minutes .

   vegetable oil: 2 tbsp
4. 

   4

   Toss bell peppers into pan. Cook until just starting to turn tender ⏱️ 4 minutes . Season with salt and black pepper .

   black pepper: ½ tsp
5. 

   5

   Toss snap peas into pan. Cook until just starting to turn tender ⏱️ 3 minutes . Add hoisin sauce and a squeeze of lime juice. Continue tossing until sauce is mixed in and heated through ⏱️ 1 minute .

   hoisin sauce: 3 tbsp
6. 

   6

   Divide rice between plates, then top with stir-fry. Serve with lime wedges on the side for squeezing.