Vegetable and rice stir-fry
2 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Low sodium soy sauce |
| 2 | tablespoons | Dry Sherry |
| 2 | teaspoons | Rice vinegar |
| 2 | teaspoons | Sugar |
| 1 | teaspoon | Cornstarch dissolved in 1 |
| Tablespoon cold water | ||
| 1½ | cup | Carrots -- diced |
| 1½ | cup | Broccoli flowerets |
| 1 | tablespoon | Sesame oil |
| 3 | tablespoons | Finely chopped garlic |
| 2 | tablespoons | Chopped fresh ginger |
| 1 | cup | Thinly sliced green onions |
| 1 | cup | Diced red bell pepper |
| 3 | cups | Cooked brown rice (1 cup |
| Raw) | ||
Directions
Whisk first 5 ingredients in a small bowl.
Cook carrots in pot of boiling salted water until crisp-tender, 3 minutes.
Add broccoli; cook 1 minute. Drain; rinse with cold water. Drain well.
Heat wok or large nonstick skillet over high heat until drop of water evaporates on contact. Add oil, then garlic and ginger; stir-fry 20 seconds. Add green onions and bell pepper and stir-fry 1 minute. Add carrots and broccoli and stir-fry until heated through, about 1 minute. Add rice and soy sauce mixture and stir-fry until heated. Season with salt and pepper. Transfer to bowl.
Posted to MC-Recipe Digest V1 #143 Date: Wed, 26 Jun 1996 22:51:37 -0400 From: Hobuhon@...
Recipe By : Bon Appetit/February 1994