| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Asian |
|
1 |
Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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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