Rice stir-fry
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Vegetable oil |
| 1 | tablespoon | Minced garlic |
| 1 | tablespoon | Minced fresh ginger1 cup sliced sweet |
| ; onion | ||
| ½ | Head bok choy; chopped | |
| 1 | cup | Green peas; fresh or frozen |
| 2 | larges | Eggs; beaten |
| ½ | pounds | Cooked tofu |
| 2 | Whole green onions; chopped | |
| ¼ | cup | Tamari sauce |
| ¼ | cup | Dry sherry |
| ¼ | cup | Vegetable stock; (recipe follows) |
| 3 | cups | Cooked long grain rice |
Directions
In a wok, heat the oil and stir-fry the garlic, ginger, and onion slices until the onion slices are translucent. Add the remaining ingredients and saute until the eggs are cooked and all the vegetables are heated thoroughly, including the rice. S: 6 servings.
Converted by MC_Buster.
Recipe by: CHEF DU JOUR SHOW #DJ9196 Converted by MM_Buster v2.0l.