| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Vegetarian |
Oriental, Vegetarian, Vegan |
4 |
Servings |
INGREDIENTS
| 1 |
c |
Brown or White Rice |
| 3 |
c |
Fresh vegetables of choic |
| 1 |
tb |
Sesame Oil |
| 1/4 |
c |
Chopped scallions |
| 1/8 |
ts |
Ginger |
| 2 |
tb |
Low sodium Tamari |
| 1 |
tb |
White sugar |
| 3 |
tb |
Sherry |
| 1/2 |
c |
Stock |
INSTRUCTIONS
SAUCE
If rice not precooked, start rice. If precooked, put 2-3 cups into the
microwave to heat.
Put fresh vegetables into steamer. Filling half the steamer produces a
sufficient amount of vegetables. It should take 15-20 minutes to steam.
While vegetables are steaming, start sauce in large coated frypan. Saut.
scallions and ginger in 1 - 2 T Sesame Oil. While cooking, prepare liquids
in 2 cup measure: 3 T cup sherry, 1/2 stock (veg., chicken or beef
consomm.), 2 T low sodium Tamari, 1 T. sugar. If wine is not available,
increase stock to compensate.
Add the rice and vegetables to the sauce and toss in the large skillet.
Variations: Add tahini, thinned peanut butter, hot chili oil, large
quantity of garlic. Note no garlic is used for the basic recipe.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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