Basic Chinese Stir Fry Vegetables Recipe

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.

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. Serve over brown rice.