Serves 4-6.

{ INGREDIENTS}

2 T. coconut or canola oil
2 cups minced scallions (2 bunches)
3 T. minced ginger (3-4 inches)
1/3 cup rice wine or sake
2 1/2 cups bean sprouts
5 cups cooked brown rice, chilled and separated with a fork

Sauce (Mix together):
3 T. veg/chicken broth
1 T. soy sauce/tamari
1 1/2 t. sesame oil or canola oil

1 1/2 t. salt + pepper to taste or use 1 t. dulse + 1/2 t. gomasio

{PREPARATION}

1. Heat a large pan or wok over high heat, adding oil until very hot. Add the scallions and ginger and stir fry 20 seconds. Add the rice wine/sake and bean sprouts and toss 1 minute.

2. Add the rice and stir-fry 2-3 minutes until heated. Add the sauce and toss with two utensils to coat the rice and vegetables. Serve as a side dish, or cook chicken or shrimp with soy sauce, rice wine and salt and add into rice for a complete meal.

{VARIATION}

Sweet Sauce:
1 T. chicken broth
3 T. soy sauce
1 1/2 T. rice wine or sake
1 t. agave
+ (2 T. minced garlic – add to pan with oil then add vegetables and then rice; follow with sauce)

Copyright Abby’s Table, 2009.