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Categories:Viewed: 42 - Published at: 7 years ago
Ingredients
- 2 tsp. + 1 Tbs. reduced-sodium soy sauce
- 1 Tbs. balsamic vinegar
- 2 cloves garlic, minced
- 2 Tbs. dry sherry
- 1 tsp. molasses
- 1 Tbs. + 1 Tbs. canola oil
- 1/2 lb. shiitake caps or cremini mushrooms, finely chopped
- 2 cups cooked brown rice, cold
- 6 cups shredded napa cabbage or kale
- 3 scallions, thinly sliced
Method
- 1. In a small bowl, combine the 2 tsp. of soy sauce with the vinegar and garlic. In another small bowl, combine the 1 Tbs. of soy sauce with the sherry and molasses.
- 2. Heat 1 Tbs. of the oil in a large, non-stick skillet over medium-high heat. Stir-fry the mushrooms until browned, 3-5 minutes. Add the soy sauce/vinegar/garlic and stir-fry until dry, 1-2 minutes. Remove from the skillet.
- 3. Add the remaining 1 Tbs. of oil and stir-fry the rice for 1-2 minutes. Add the soy sauce/sherry/molasses and stir-fry for 1 minute. Stir in the cabbage and stir-fry until wilted, 1-2 minutes. Toss the mushrooms and scallions with the rice.
