Spicy Brown Rice & Vegetable Stir-fry Recipe
Yield: 2 ServingsRecipe by luhu.jp
Ingredients:
1 tbsp: Oriental sesame oil,
2 tbsp: Chopped garlic,
2 tbsp: 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 cup: Cold cooked brown rice, about 1 cup uncooked
3 tbsp: Oyster sauce,
2 tbsp: Water,
1/2 tsp: , (or more) chili paste
Chopped green onions,
Directions:
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, about 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 #1.TXT
Source from luhu.jp
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, about 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 #1.TXT
Source from luhu.jp