Ingredients
1 tsp. Grated fresh ginger or
1/2 tsp. Ground ginger
1/2 tsp. Dry mustard
1 c. Carrots, chopped in small strips
1 c. Onions, coarsely chopped
1 c. Broccoli, chopped in small strips
1 tbsp. Soy sauce
2 c. Cooked long-grain brown rice
1/2 c.Chopped cooked chicken (optional)
1/3 c.Raisins (optional)
1/3 c.Sliced canned water chestnuts (optional)
1. Mix the ginger and mustard with 1/2 c. water, and heat the mixture to boiling in a large skillet.
2. Add the vegetables, and stir-fry over moderate heat until tender, about 10-15 minutes.
3. Add the soy sauce and rice, mix well, and heat thoroughly, stirring as needed.
4. Stir in the chicken, raisins, and water chestnuts, if used, while the rice is heating.
Makes 4 servings.
1 tsp. Grated fresh ginger or
1/2 tsp. Ground ginger
1/2 tsp. Dry mustard
1 c. Carrots, chopped in small strips
1 c. Onions, coarsely chopped
1 c. Broccoli, chopped in small strips
1 tbsp. Soy sauce
2 c. Cooked long-grain brown rice
1/2 c.Chopped cooked chicken (optional)
1/3 c.Raisins (optional)
1/3 c.Sliced canned water chestnuts (optional)
1. Mix the ginger and mustard with 1/2 c. water, and heat the mixture to boiling in a large skillet.
2. Add the vegetables, and stir-fry over moderate heat until tender, about 10-15 minutes.
3. Add the soy sauce and rice, mix well, and heat thoroughly, stirring as needed.
4. Stir in the chicken, raisins, and water chestnuts, if used, while the rice is heating.
Makes 4 servings.
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