Asian rice and vegetable skillet
Here's a delicious catch-all for using the odds and ends of any vegetables in your refrigerator. This can serve as a side dish for broiled fish or chicken. Or, you can add chunks of cooked chicken or beef, or shrimp, to make this a one-dish meal. For the vegetarians, at the end of the cooking period, gently stir in cubes of firm tofu.
2 tbsp. canola oil
½ c. coarsely chopped onion
1 carrot, coarsely chopped
2 stalks bok choy, coarsely chopped, including leaves
½ red bell pepper, chopped
1 c. stemmed snow peas
1 c. shredded stemmed spinach leaves
2 c. cooked brown rice
¼ c. slivered almonds
2 tbsp. soy sauce
½ tsp. pepper, or to taste
2 eggs, lightly beaten
Garnish (optional): toasted sesame seeds
Heat the oil in a large skillet over medium-high heat. Add the onion and carrot; cook, stirring constantly, until the onion is tender, about 3 minutes. Add the bok choy, bell pepper, snow peas, and spinach as they are prepared. Cook, stirring occasionally, for about 5 minutes or until the spinach is wilted and the other vegetables are crisp-tender. 2. Stir in the rice, almonds, soy sauce, and pepper. Then add the eggs; cook, stirring constantly, for about 4 minutes or until the eggs are lightly set. Taste and adjust the seasoning.
YIELD: 4 servings
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