INGREDIENTS FOR THE VEGGIES
1 cup frozen Green Peas
1 cup Celery, washed, sliced on the diagonal into ½-inch pieces and then measured
1 cup Red Pepper, washed, seeded, cut into 1/4-inch sticks and then measured
1 cup Carrots washed, seeded, cut into 1/4-inch sticks and then measured
2 Tbsp. Canola Oil
2 cloves Garlic, minced
1 Tbps. minced fresh Ginger
3 Tbsp. Soy Sauce
DIRECTIONS FOR THE VEGGIES
Heat oil in a sauté pan over medium-high heat.
Add the peas, celery, and red peppers and sauté for five minutes.
Add the garlic, ginger and soy sauce and sauté for another 2 minutes.
Do not overcook. Vegetables should still be crisp and crunchy.
Serve immediately over brown rice.
Tip: Top with 16 oz diced tofu for a complete meal!
INGREDIENTS FOR THE BROWN RICE
1 Tbsp. Canola Oil
½ cup Onion, diced into ¼-inch pieces
½ Tbsp. Minced Garlic
1 cup uncooked Brown Rice
2 ½ cups Water
Salt and Pepper to taste
DIRECTIONS FOR THE BROWN RICE
In a saucepan, over medium-high heat, add oil and onions. Stir. Add garlic and rice.
Add water and season with salt and pepper to taste.
Bring to a boil.
Reduce heat to medium-low and cover.
Simmer for 30 minutes or until the water is absorbed.