Chinese Stir Fry with Brown Fried Rice

Chinese Stir Fry

This is the "catch all" recipe for week 2 so just toss whatever veggies you have on hand in here.

Ingredients: 
Vegetables: 
3-4 cups Vegetables (use whatever you have remaining), chopped (it's important to try and keep the veggies thin and keep the thinness uniform)
2 cloves garlic, minced
2/3 cup vegetable stock (heated)
 1 tbsp soy sauce
1 tbsp cornstarch (dissolved in 1 tbsp cold water)

rice:
2 cloves garlic, minced
1 tbsp vegetable, peanut or light sesame oil
1 cup (uncooked) brown rice
1 large egg & 1 egg white (both scrambled)
4 large scallions, chopped
1 tomato, chopped
2 tsp soy sauce (or to taste)

Directions:
1.  Begin to cook the rice according to the package.
2. Put 2 tablespoons oil to a wok or large pan. When hot, add in your garlic. Saute for 30 seconds and remove.  Add in your onions.  Cook until glossy and brighter white (1-2 minutes).  Continue to add the vegetables in order of how long they take to cook (ex: peppers take longer than mushrooms so peppers go first).  If you can't tell - toss them in whatever order, you won't hurt anything. Add the garlic about about 1/3 cup of stock. Cook about 2-3 minutes more then add the remaining stock, soy sauce, and cornstarch.  Continue cooking until the vegetables look like they have a slight sauce to them. Turn down the heat and cover.  Keep warm (stir them around to ensure they don't burn).
3.  In another pan, add the scallions, tomatoes and garlic for the rice. Saute about 1 minute. Add in the cooked rice. Stir in soy sauce.  Stir & cook for a few minutes to mix and let the flavors meld.  Add the cooked egg.  Adjust soy sauce to taste and mix, cooking about 1 more minute.
4.  Then, in a bowl, scoop in some rice and top with your vegetables!