2 cups brown rice
3 1/2 cups water
1/2 onion, cut into strips
1 red bell pepper, cut into strips
1 celery stalk, cut in half and then sliced on the bias
1 carrot, cut in half and then sliced on the bias
12 ounces white or crimini mushrooms, sliced
2 handfuls fresh or frozen green beans, cut into bite-sized pieces
2 cloves garlic, crushed or minced
1 teaspoon-1 tablespoon ginger, grated
teriyaki or soy sauce, to taste
chili sauce, optional, to taste
1. Start rice and water on the stove or in a rice maker. (normal water amount is reduced to make rice a little drier than usual) Place vegetables (onions through mushrooms) together in bowl.
2. When rice is finished cooking, preheat a very large skillet or wok on high heat with enough vegetable oil to almost cover the bottom. When oil is fully heated and you can see it shimmer, add vegetables from bowl.
3. Stir frequently until onions and celery are almost translucent. Add beans, then garlic and ginger. Cook, stirring frequently until you can smell the garlic and ginger.
4. Either add rice and then sauce (with optional chili sauce), cooking just until all ingredients are combined and heated through, or add sauces and stir until combined, then serve over rice.
Source of recipe: I wrote this recipe.