Title: Vegetable and Rice Stir-Fry
Categories: Asian, Main dishes, Rice, Vegetarian
Yield: 2 Servings

2 tb Low sodium soy sauce
2 tb Dry Sherry
2 ts Rice vinegar
2 ts Sugar
1 ts Cornstarch dissolved in 1
Tablespoon cold water
1 1/2 c Carrots -- diced
1 1/2 c Broccoli flowerets
1 tb Sesame oil
3 tb Finely chopped garlic
2 tb Chopped fresh ginger
1 c Thinly sliced green onions
1 c Diced red bell pepper
3 c Cooked brown rice (1 cup
Raw)

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@aol.com

Recipe By : Bon Appetit/February 1994