Spicy brown rice & vegetable stir-fry
2 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Oriental sesame oil |
| 2 | tablespoons | Chopped garlic |
| 2 | tablespoons | Chopped peeled fresh ginger |
| ½ | Leek (white and pale green parts only), cut lengthwise into thin | |
| Strips | ||
| 1 | Carrot, peeled, shredded into thin strips with vegetable peeler | |
| 1 | Zucchini, trimmed, cut into long matchstick-size strips | |
| 4 | Fresh shiitake mushrooms, stems trimmed, cut into thin strips | |
| 12 | Snow peas, trimmed, halved lengthwise | |
| 3 | cups | Cold cooked brown rice (about 1 cup uncooked) |
| 3 | tablespoons | Oyster sauce |
| 2 | tablespoons | Water |
| ½ | teaspoon | (or more) chili paste |
| Chopped green onions | ||
Directions
Heat oil in heavy large nonstick skillet over high heat. Add garlic and ginger and stir-fry 1 minute. Add leek, carrot, zucchini, shiitake mushrooms, stems trimmed, cut into thin strips, snow peas, and stir-fry until just tender, about 3 minutes. Add rice and toss to combine. Add oyster sauce, water and chili paste and stir-fry until sauce is evenly distributed and mixture is heated through, about 2 minutes. Mound in large bowl. Garnish with green onions and serve immediately.
Posted to MM-Recipes Digest V3 #1.TXT