Prep time: 10
Cook time: 10
Serves: 4-6
Ingredients:
Mixed diced bell peppers ½ each red, green, yellow, orange, red
½ bag Mung Bean sprouts
2 bunches bok choy, chopped
½ Onion
Asian stir fry oil (high heat), Peanut or Sesame oil
Mixed cut mushrooms (Whole Foods has these prepared)
2 cloves fresh garlic, minced
Thumb size grated and chopped fresh ginger root
1 can water chestnuts
2 cups Brown or Jasmine rice
Diced cashews
Soy ginger sauce or marinade or just plain soy sauce
(Optional: you can add diced chicken, pork, beef or shrimp, but we usually go veggie as it’s very filling on it’s own.)
Directions:
Cook rice per directions on package. If you’re in a hurry, you can buy frozen, pre-cooked brown rice at Whole Foods and microwave, which takes 2 minutes! Cook meat and set aside. Saute onions and peppers in 2 T oil for 3 minutes, then add garlic, ginger root, water chestnuts, bean sprouts and bok choy. Saute 3-4 minutes, then add a small amount of soy ginger sauce (2 T or less) for added flavor. You can also throw in cashews and your desired meat at this point . Toss for one more minute and you’re ready!
