Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 1 cup | Brown or White Rice |
| 1 tablespoon | Sesame Oil |
| ¼ cup | Chopped scallions |
| ⅛ teaspoon | Ginger |
| 2 tablespoons | Low sodium Tamari |
| 3 cups | Fresh vegetables of choic |
| 1 tablespoon | White sugar |
| 3 tablespoons | Sherry |
| ½ cup | Stock |
SAUCE
If rice not precooked, start rice. If precooked, put 2-3 cups into the microwave to heat.
Put fresh vegetables into steamer. Filling half the steamer produces a sufficient amount of vegetables. It should take 15-20 minutes to steam.
While vegetables are steaming, start sauce in large coated frypan.
Saut‚ scallions and ginger in 1 - 2 T Sesame Oil. While cooking, prepare liquids in 2 cup measure: 3 T cup sherry, ½ stock (veg., chicken or beef consomm‚), 2 T low sodium Tamari, 1 T. sugar. If wine is not available, increase stock to compensate.
Add the rice and vegetables to the sauce and toss in the large skillet.
Variations: Add tahini, thinned peanut butter, hot chili oil, large quantity of garlic. Note no garlic is used for the basic recipe.