Sue's Quick Oriental Dinner
- 1 c Brown or White Rice
- 3 c Fresh vegetables of choic
-----------------------------------SAUCE-----------------------------------
1 tb Sesame Oil
1/4 c Chopped scallions
1/8 ts Ginger
2 tb Low sodium Tamari
1 tb White sugar
3 tb Sherry
1/2 c Stock
If rice not precooked, start rice. If precooked, put 2-3 cups into the
microwave to heat.
Put fresh vegetables into steamer. Filling half the steamer produces a
sufficient amount of vegetables. It should take 15-20 minutes to steam.
While vegetables are steaming, start sauce in large coated frypan. Saut‚
scallions and ginger in 1 - 2 T Sesame Oil. While cooking, prepare liquids
in 2 cup measure: 3 T cup sherry, 1/2 stock (veg., chicken or beef
consomm‚), 2 T low sodium Tamari, 1 T. sugar. If wine is not available,
increase stock to compensate.
Add the rice and vegetables to the sauce and toss in the large skillet.
Variations: Add tahini, thinned peanut butter, hot chili oil, large
quantity of garlic. Note no garlic is used for the basic recipe.
1 tb Sesame Oil
1/4 c Chopped scallions
1/8 ts Ginger
2 tb Low sodium Tamari
1 tb White sugar
3 tb Sherry
1/2 c Stock
If rice not precooked, start rice. If precooked, put 2-3 cups into the
microwave to heat.
Put fresh vegetables into steamer. Filling half the steamer produces a
sufficient amount of vegetables. It should take 15-20 minutes to steam.
While vegetables are steaming, start sauce in large coated frypan. Saut‚
scallions and ginger in 1 - 2 T Sesame Oil. While cooking, prepare liquids
in 2 cup measure: 3 T cup sherry, 1/2 stock (veg., chicken or beef
consomm‚), 2 T low sodium Tamari, 1 T. sugar. If wine is not available,
increase stock to compensate.
Add the rice and vegetables to the sauce and toss in the large skillet.
Variations: Add tahini, thinned peanut butter, hot chili oil, large
quantity of garlic. Note no garlic is used for the basic recipe.
