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Monday, October 24, 2011

Oriental rice


Nice way to have veggies!

Soy sauce or Liquid aminos (2 tsp or more to your taste)
ginger (about a 1 and 1/2 inch piece chopped up
Bok Choy (4 large stalks with green top chopped)
1 cup frozen garden peas
1 cup slivered carrots
8 ounces of chopped mushrooms
1 and 1/2 large onions chopped
1 bell pepper chopped
1 cup chickpeas
1 can of chicken broth (15 ounce)
1/2 cup cashews
cornstarch
Cooked rice

Cook rice--as much as you like). Meanwhile saute the onions, mushrooms, pepper, carrots and cashews. After a few minutes at the white part of the bok choy then add the rest of the veggies including the green part of the bok choy. Add the ginger and soy sauce and chick peas. Sautee a few minutes. Add the chicken broth. Take a tab of cornstarch and add a bit of water stirring in a small a bowl--then add this to the broth and veggies and let it thicken while stirring. Serve over rice adding more soy sauce if desired. Can serve with a Thai sauce or duck sauce too.

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