Title: Spicy Brown Rice and Vegetable Stir-Fry
Categories: None
Yield: 1 Servings

1 tb Oriental sesame oil
2 tb Chopped garlic
2 tb Chopped peeled fresh ginger
1/2 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 c Cold cooked brown rice
-(about 1 cup uncooked)
3 tb Oyster sauce (Available in
-the Asian section.)
2 tb Water
1/2 ts (or more) chili paste
-(Available in the Asian
-section.)
Chopped green onions

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

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