30 mins
Cereals/Grains
1 medium onion -- chopped
3 cloves garlic -- minced
1 tablespoon peanut oil
2 tablespoons soy sauce
1 teaspoon dried mustard
2 stalks celery -- sliced diagonally
2 cups baby bok choy -- chopped
1 red bell pepper -- chopped
8 ounces waterchestnuts -- sliced
1 cup vegetable stock
1 cup mushrooms -- sliced
4 cups white rice -- cooked
Serves 6
In a wok or large skillet over high heat, cook onion and garlic in oil for 3 minutes, or until they
begin to soften. Add soy sauce, mustard, celery, bok choy, bell pepper, water chestnuts,
vegetable stock, and mushrooms. Continue cooking, stirring frequently, until vegetables are
crisp-tender, about 5 minutes. Serve over rice.
Cereals/Grains
1 medium onion -- chopped
3 cloves garlic -- minced
1 tablespoon peanut oil
2 tablespoons soy sauce
1 teaspoon dried mustard
2 stalks celery -- sliced diagonally
2 cups baby bok choy -- chopped
1 red bell pepper -- chopped
8 ounces waterchestnuts -- sliced
1 cup vegetable stock
1 cup mushrooms -- sliced
4 cups white rice -- cooked
Serves 6
In a wok or large skillet over high heat, cook onion and garlic in oil for 3 minutes, or until they
begin to soften. Add soy sauce, mustard, celery, bok choy, bell pepper, water chestnuts,
vegetable stock, and mushrooms. Continue cooking, stirring frequently, until vegetables are
crisp-tender, about 5 minutes. Serve over rice.
