2 cups cooked rice (I used brown rice)
3-4 cups vegetables of your choice (I used squash, zucchini & onions)
2 eggs, scrambled – optional
1 tbsp sesame oil
3 tbsp reduced sodium soy sauce
1 tsp garlic, minced
1 tbsp rice wine vinegar
Add sesame oil to a large wok or fry pan over high heat.
In a small bowl mix together soy sauce, garlic and vinegar.
Drop a single piece of rice in the oil, if it sizzles the wok is ready.
Add rice and any thicker vegetables that you are using. Stir a couple of times and then add soy sauce mixture. Stir frequently for about 3 minutes.
Add in any remaining vegetables and eggs (if using). Stir for 2 more minutes.
Beef and Broccoli w/ asparagus
1 pound flank (also called London Broil) or sirloin steak, sliced thinly across the grain
2 cups broccoli florets, steamed
1/2 lb asparagus, cut in 1 inch pieces, steamed
2 cloves garlic, minced
1/4 cup low sodium soy sauce
1/4 cup rice wine vinegar
1 tbsp sesame oil
In a small bowl mix together soy sauce and rice wine vinegar.
Place sliced meat in a medium sized bowl and pour the soy sauce marinade over top. Stir to coat evenly.
Place beef mixture in fridge for about 10-15 minutes.
Heat a work or large skillet over high heat. The wok should be very hot. Place a drop of water in the wok – it should sizzle and evaporate. When this happens the wok is ready to use.
Add the sesame oil to the wok and swirl to coat. Add the beef and immediately spread the meat over the surface of the wok in a single layer.
Let the beef fry undisturbed for about 1 to 2 minutes. Flip the beef slices over, add the garlic to the wok and cook for another minute or 2 or until the beef is no longer pink. ***I also added the rest of the can of water chestnuts (from the egg rolls) here!
Add in the steamed vegetables and cook for another 30 seconds
2 cups shredded napa cabbage
5 oz fresh bean sprouts
1/2 cup chopped water chestnuts
1/4 cup chopped green pepper
1/2 chopped onion
1 garlic clove, minced
4 teaspoons cornstarch
1 tablespoon water
1 tablespoon light soy sauce
1 teaspoon vegetable oil
1 teaspoon brown sugar
1 pinch cayenne pepper
16 egg roll wrappers
Coat a large skillet with nonstick cooking spray; add the first six ingredients. Cook and stir over medium heat until vegetable are crisp-tender, about 3 minutes.
In a small bowl, combine cornstarch, water, soy sauce, oil, brown sugar and cayenne until smooth; stir into vegetable mixture. Bring to a boil. Cook and stir for 2 minutes; remove from the heat. Spoon 1/4 cup of mixture on the bottom third of one egg roll wrapper; fold sides toward center and roll tightly. Place seam side down on a baking sheet coated with nonstick cooking spray. Repeat with remaining wrappers and filling. Spray tops of egg rolls with nonstick cooking spray. Bake at 425 degrees F for 10-15 minutes or until lightly browned, turning every 5 minutes.
**You can adapt this recipe to your taste - add carrots, protein (chicken, pork or shrimp), or any other vegetables you would like