Vegetable and Rice Stir-Fry

         Yield: 2 Servings
Categories: Asian, Vegetarian, Main Dishes, Rice

2 tb Low sodium soy sauce 2 tb Dry Sherry 2 ts Rice vinegar 2 ts Sugar 1 ts Cornstarch dissolved in 1 Tablespoon cold water 1 1/2 c Carrots -- diced 1 1/2 c Broccoli flowerets 1 tb Sesame oil 3 tb Finely chopped garlic 2 tb Chopped fresh ginger 1 c Thinly sliced green onions 1 c Diced red bell pepper 3 c Cooked brown rice (1 cup Raw) Whisk first 5 ingredients in a small bowl. Cook carrots in pot of boiling salted water until crisp-tender, 3 minutes. Add broccoli; cook 1 minute. Drain; rinse with cold water. Drain well. Heat wok or large nonstick skillet over high heat until drop of water evaporates on contact. Add oil, then garlic and ginger; stir-fry 20 seconds. Add green onions and bell pepper and stir-fry 1 minute. Add carrots and broccoli and stir-fry until heated through, about 1 minute. Add rice and soy sauce mixture and stir-fry until heated. Season with salt and pepper. Transfer to bowl. Posted to MC-Recipe Digest V1 #143