Spicy Brown Rice and Vegetable Stir-Fry with Oyster Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Ingredients:
1 tablespoon oriental sesame oil |
2 tablespoons chopped garlic |
2 tablespoons 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 cups cold cooked brown rice (about 1 cup uncooked) |
3 tablespoons oyster sauce |
2 tablespoons water |
1/2 teaspoon (or more) chili paste |
chopped green onions |
Directions:
1. Heat oil in heavy large nonstick skillet over high heat. Add garlic and ginger and stir-fry 1 minute. Add next 5 ingredients and stir-fry until just tender, about 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.
2. Per serving: calories, 520; fat, 10 g; sodium, 1,106 mg; cholesterol, 0 mg Nutritional analysis provided by Bon Appétit
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