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This basic stir-fry can be altered according to whatever vegetables you have on hand. Experiment by creating colorful combinations of vibrant vegetables, varying textures for additional appeal.
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Ingredients
For 4 Serving(s)
east-west-stir-fry
- 1 c short grain brown rice
- tamari or soy sauce
- 1 T canola oil
- 1/4 c chopped yellow onion
- 2 ds sliced mushrooms
- 2 c water, plus 1 teaspoon
- 1 large red bell pepper, cut into bite sized strips
- 3 c chopped bok choy
- 1 scallion, thinly sliced diagonally
- fresh ground black pepper, to taste
East/West Stir-Fry Directions
- 1. Rinse & drain the rice. Combine with 2 cups water in a pot with a tight fitting lid and bring to a boil. Reduce heat to low and steam until fluffs with a fork, approximately 40 minutes.
2. Heat oil in a wok or large skillet. Sauté the onions over medium to high heat, stirring frequently for a few minutes or until they start becoming translucent.
3. Add the mushrooms, cook for a minute and then add 1 teaspoon of water. Let simmer for 5 minutes.
4. Add red peppers and bok choy and cook until the colors look bright but they still have a little crunchy bite. Lower the heat and stir in the cooked rice.
5. Season with fresh ground pepper and tamari to taste.
6. Stir-fry for a minute or two or until well mixed and garnish with scallions.