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

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