Chinese Vegetables and Rice


2 cups water

1 cup white rice or brown rice

1/4 cup soy sauce, low-sodium

3 tablespoons brown sugar, packed

1 tablespoon cornstarch

4 slices ginger, fresh

2 tablespoons canola or peanut oil 

4 scallions, thinly sliced

2 carrots, chopped

2 stalks celery, chopped

2 cups bok choy, broccoli, or Chinese cabbage

1 (15.5-ounce) can cooked chickpeas, drained and rinsed

  1. Wash and prepare vegetables.
  2. In a medium sauce pan over high heat, bring water to a boil. Add the rice, cover, and reduce the heat to low. Cook the rice until done, about 15-20 minutes for white rice and 40-50 minutes for brown rice.
  3. In a small bowl, stir together the soy sauce, brown sugar, cornstarch and ginger. Set aside.
  4. In a large skillet, heat the oil until sizzling. Add the carrot and celery and stir for 3-4 minutes. Stir in the bok choy, broccoli, or Chinese cabbage and stir 1 minute longer.
  5. Stir in the soy mixture and chickpeas and bring to a boil. Simmer just until thickened and the vegetables are cooked. Sprinkle with the scallions and serve with the rice.
Nutrition Facts: 

Serving size: 1 cup

Calories: 280

Fruits and Vegetables: 3/4 cup

Fat: 7 g

Fiber: 3 g

Sodium: 500 mg


This material was developed by the UMass Extension Nutrition Education Program.

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