Servings: 4
| 3 T Olive oil | 1 1/2 t Chopped garlic |
| 1 c Small broccoli florets | 3/4 c Sliced onions |
| 2/3 c Sliced snow peas | 2/3 c Diced tomatoes |
| 1/4 c Diced fresh mushrooms | 1/4 c Julienned carrots |
| 1/4 c Diced celery | 1/4 c Diced red bell pepper |
| 4 c Cooked brown or white rice |
2 T Oyster sauce |
| 1 1/2 T Thai fish sauce |
1 t Black pepper |
| 2 T Diced scallions |
1/4 c Thinly sliced leeks |
Heat oil in a large skillet over high heat. Add garlic and saute until lightly browned, about 1 minute. Add broccoli, onions, snow peas, tomatoes, mushrooms, carrots, celery and bell pepper; stir fry 1 minute. Add rice, oyster sauce, fish sauce,and black pepper; cook, stirring constantly for 3 minutes. Transfer to a platter and sprinkle with scallions and leeks.
You may wish to cut back on the pepper. Also I seldom have all the vegetables indicated. This recipe is from the Taste section of the Minneapolis newspaper. - Flo Leighton, 1992
