Instructions

01
Rinse the brown rice in a fine mesh strainer until the water runs clear. Combine with 2 1/2 cups water in a saucepan, bring to a boil, cover, reduce heat to low, and simmer for 35-40 minutes until tender. Remove from heat and let sit covered.
Herb says
Letting the rice rest off-heat for 10 minutes finishes the cooking and helps prevent gummy grains.
02
While the rice cooks, prep your broccoli, bell pepper, garlic, ginger, scallions, and peanuts. Mise en place isn't just chef-speak, it's your insurance policy for quick-cooking dishes like this.
03
In a small bowl, whisk together low-sodium soy sauce, rice vinegar, sesame oil, and black pepper. Set aside.
04
Heat a large nonstick or carbon steel skillet over medium-high until hot. Add canola oil, then toss in the minced garlic and ginger. Stir constantly for 30 seconds until fragrant but not browned.
Herb says
This is blooming, releasing fat-soluble flavor compounds to make your kitchen smell amazing.
05
Immediately add the broccoli and stir-fry for 2 minutes.
06
Add the sliced bell pepper and stir-fry another 2-3 minutes, until vegetables are crisp-tender and vibrant.
07
Give the sauce another stir and pour it around the edge of the hot pan, not directly onto the veggies. Toss to coat everything evenly.
08
Continue stir-frying for 1-2 minutes until the sauce is nearly absorbed and the veggies gleam.
Herb says
The quick, high-heat toss ensures the vegetables keep their snap and the sauce doesn't pool at the bottom.
09
Turn off the heat. Taste and adjust with more vinegar or pepper if needed.
10
Fluff the brown rice with a fork. Divide among four bowls.
11
Top each bowl with the garlicky broccoli and pepper stir-fry.
12
Garnish with scallions and a scatter of chopped peanuts for crunch. Serve immediately.

HERB

Stir-Fry and Seek the Bright Side

Ingredients

Instructions