Recipe By Chef Jim Coleman

To make light work of this recipe, buy your vegetables sliced and use prepared packaged frozen brown rice.

Makes 4 side-dish servings

Ingredients

• 1 cup sliced fresh shiitake mushrooms
• ¼ cup reduced-sodium vegetable broth
• 1 cup Chinese long beans or fresh green beans, cut into 1-inch pieces
• 1 cup sliced bok choy
• 1 cup sliced carrots
• 2 teaspoons grated fresh ginger
• 2 cloves garlic, minced
• 1 red pepper cut into pieces
• 4 green onions, bias-sliced into 1-inch pieces
• 1 cup bean sprouts
• 2 cups cold cooked long grain brown rice
• 2 tablespoons light soy sauce
• 1 tablespoon water

Directions

1. Trim stems from mushrooms and discard. Slice mushrooms; set aside.

2. Heat broth in a large, nonstick wok or skillet. Add beans, bok choy, carrots, ginger, and garlic to wok; cook and stir for 3 to 4 minutes or until crisp-tender.

3. Add green onions, red pepper, and sprouts to wok; cook and stir for 2 minutes.

4. Add mushrooms to wok; cook and stir for 1 minute more.

5. Add rice, soy sauce, and water to wok; cook for 2 minutes more or until heated through.