Honeyed Stir-Fry Rice And Vegetables
|Peanut oil||45 Milliliter (3 Tablespoon)|
|Green onions||1 Bunch (100 gm), bulbs and tops chopped separately|
|Sweet potato||1 Medium, pared and halved lengthwise and thinly sliced|
|Green bell pepper||1 Small, cut into thin strips|
|Carrots||2 , thinly sliced|
|Zucchini||1 , thinly sliced|
|Cooked brown rice||480 Milliliter (2 Cups)|
|Bean sprouts||240 Milliliter (1 Cup)|
|Mushrooms||240 Milliliter, sliced (1 Cup)|
|Clover/Alfalfa honey||60 Milliliter (1/4 Cup)|
|Tamari soy sauce||60 Milliliter (1/4 Cup)|
Heat oil in wok or large heavy skillet over medium-high heat.
Stir-fry onion bulbs, sweet potato, bell pepper, carrots and zucchini until barley tender.
Add rice, sprouts, mushrooms and onion tops.
Cook quickly; if necessary, add more oil.
Combine honey and tamari soy sauce in cup.
Pour over stir-fry mixture and stir.