Spicy brown rice and vegetable stir-fry

1 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 (Available in the Asian section.)
2 tablespoons Water
½ teaspoon (or more) chili paste (Available in the Asian section.)
Chopped green onions

Directions

PREPARATION: 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=97about 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. 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=97about 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 #321 Date: Fri, 22 Nov 1996 09:04:02 +0000 From: info@... (Best Image)

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