Spicy Chinese Rice

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Spicy Chinese Rice

Source: A McDougall Recipe

 

4 Tbsp. low sodium soy sauce

2 Tbsp. apple cider vinegar

2 cloves garlic, crushed

2 tsp. grated fresh gingerroot

1/4 tsp. crushed red pepper

1 onion, cut in half and sliced

1/2 lb. mushrooms, sliced

1 1/2 cups chopped broccoli

2 cups chopped Chinese cabbage

1 cup bean sprouts

2 cups optional sliced vegetables (asparagus, snow peas, celery, carrots, green

onions, etc.)

4 cups cooked brown rice

1 Tbsp. low sodium soy sauce, optional

3 - 4 Tbsp. chopped fresh coriander

 

Place first 5 ingredients in a wok or large pot. Bring to a boil. Add

vegetables in batches and cook and stir over medium-high heat until crisp-tender

(about 10 - 15 minutes depending on the size of the pan. Season.

 

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