A Quick and Flavourful Meal, Perfect for a Weeknight 

Serves 4


  • 1 1/3 Cups of Rice 
  • 3 Cloves of Garlic, peeled and minced 
  • 1 Tbsp Ginger, peeled and minced or grated 
  • 2 Tbsp Soy Sauce 
  • 1 Tbsp Sesame Oil 
  • 1 Tbsp Rice Vinegar, or White Wine Vinegar 
  • 1 Tbsp Honey or Maple Syrup 
  • ½ Tsp Chili Flakes, or 1 Tsp Hot Sauce 
  • 1 Tsp Corn Starch 
  • 3 Tbsp Cooking Oil 
  • 1 Yellow Onion, peeled and sliced 
  • 1 Cup Carrot, washed and thinly sliced 
  • 1 Bell Pepper, cored and thinly sliced 
  • 1 Cup Asparagus, washed and sliced into 1-inch segments 
  • 1 Cup Broccoli, washed and cut into bite-sized pieces 
  • 1 Tbsp Sesame Seeds 
  • 1 Cup Green Onion, thinly sliced or Cilantro, roughly chopped (optional) 



  1. In a medium pot, combine ice with 2 cups of water and a pinch of salt. Bring to a boil, then reduce heat to low and simmer covered for 15-18 minutes, until the water has been absorbed into the rice. Remove from heat and stir, making sure no rice is sticking to the bottom of the pan, then let sit until the stir-fry is complete. 
  2. In a small bowl, combine your garlic, ginger, soy sauce, sesame oil, vinegar, honey or maple syrup and chili flakes or hot sauce. Then add cornstarch and whisk to combine. 
  3. Make sure all your vegetables are prepped and ready to cook. You’ll need to move quickly once you start your stir-fry. 
  4. Put your largest frying pan, or a wok, on medium high heat and add the cooking oil. Once the oil is hot add the onion and carrot and cook, constantly stirring, for 2 minutes. 
  5. Add the asparagus, peppers and broccoli and cook, stirring for 1-2 minutes. 
  6. Reduce the heat to medium-low and add the stir-fry sauce. Cook, while stirring everything together, for 2 minutes more, until the sauce has thickened slightly and the vegetables are coated. 
  7. Portion the rice onto bowls or plates, then spoon over the stir-fry. Top with sesame seed and green onion or cilantro, if using. Enjoy! 
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