Quick Stir-Fry with Black Rice from ‘The Yellow Table’
This week, we’re spotlighting recipes from The Yellow Table: A Celebration of Everyday Gatherings by Anna Watson Carl (Sterling Epicure), a collection of easy, fuss-free recipes perfect for casual get-togethers. Try making the recipes at home and let us know what you think!
Photograph by Signe Birck
Quick Stir-Fry with Black Rice
Serves 4
I don’t cook a lot of Asian dishes, but I love this healthy, simple stir-fry. And it’s a great way to use up extra cooked rice—black or brown is fine. If you don’t have a wok, a 10- to 12-inch non-stick skillet with sloping sides that are at least 2 inches high will also work.
2 tablespoons canola oil, divided
3 cloves garlic, minced
1 (2-inch) piece fresh ginger, peeled and grated (about 2 tablespoons)
2 medium carrots, peeled and cut into ¼-inch-thick slices
3 tablespoons low-sodium soy sauce, divided
8–10 ounces shiitake mushrooms, trimmed and thinly sliced
2 teaspoons sesame oil, divided
4 packed cups baby spinach
Fine sea salt
2 cups cooked black or brown rice, cold
In a large wok, heat 1 tablespoon of the canola oil over medium-high heat. Add the garlic and ginger and stir-fry until fragrant, about 1 minute. Add the carrots and 1 tablespoon of soy sauce and stir-fry until the carrots start to soften, about 3 minutes. Add the mushrooms and 1 tablespoon soy sauce and stir-fry until the mushrooms start to soften, about 2 minutes. Drizzle in 1 teaspoon sesame oil and toss to coat. Transfer the mushrooms and carrots to a bowl; do not clean the wok.
Heat the remaining 1 tablespoon of canola oil in the same wok over medium-high heat. Add the spinach and stir-fry until just wilted, 1–2 minutes; season to taste with salt. Add the rice and mushroom-carrot mixture and stir to combine. Stir in the remaining 1 tablespoon soy sauce and the remaining 1 teaspoon sesame oil. Divide among 4 bowls and serve immediately.
Variation: Add in shredded, roasted chicken if you want some extra protein.
Reprinted with permission from The Yellow Table: A Celebration of Everyday Gatherings by Anna Watson Carl (Sterling Epicure).
More vegetarian dishes to love:
Spicy Green Beans, Szechuan-Style
Salt and Pepper Tofu from ‘Chinatown Kitchen’
Jean-Georges’ Ginger Fried Rice
