Basic Chinese Stir Fry Vegetables

Ingredients

• 2 cups brown rice uncooked
• 1 cup carrots chopped
• 1 teaspoon ginger root fresh minced
• 2 cloves garlic 
• 0.3 cup leeks chopped
• 1 tablespoon safflower oil 
• 4 servings sea salt to taste
• 4 cups water 
• 1 cup baby squash yellow chopped
• 1 cup zucchini chopped

Equipment

• frying pan
• sauce pan

Directions

1. Bring the brown rice and water to a boil in a saucepan over high heat. Reduce the heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 45 to 50 minutes.
2. Heat the safflower oil in a skillet over medium heat. Stir in the leeks, garlic, and ginger; cook and stir until the leeks have softened, about 5 minutes. Stir in the zucchini, carrots, and yellow squash. Season with salt. Continue cooking and stirring until the vegetables have softened, about 2 minutes.
3. Serve over brown rice.