FOOD COURT STIR FRY

This is one of my favorite dishes adapted from the Japanese chains in the food courts found everywhere.  Using left over rice made the night before works best but if you don't have any around, cook the rice and let it sit with the lid on the pot for 15-20 minutes before you start the stir fry to allow the rice to dry out a bit. This dish cannot be made ahead of time because the vegetables get limp and mushy if they sit too long. So it should be served immediately....have everyone assembled and ready to sit. The sweet taste of the teryaki sauce makes it a hit with the younger kids. This makes enough for two people so adjust your ingredients to suit. If you don't have a food processor just slice and dice by hand.

-4 to 6 servings of brown or white rice ( if you want extra for something else)

-1/4 head of cabbage sliced thin

-2 carrots shredded
-handful of broccoli chopped small

-handful of sliced mushrooms per serving

-couple handfuls of bean sprouts

-2 T of chopped green onions

-sesame oil (you can use canola but the sesame really adds the nice Asian flavor)

-bottled teriyaki sauce

1. prepare rice if needed (see note above). I always make extra for another recipe the next night

2. using the thin slicing blade of your food processor, slice cabbage

3. change blades to the shredder and put the carrots through

4. spray a non-stick saute pan with vegetable spray and saute the mushrooms and broccoli until tender.  Don't over cook.
5. Heat a wok on medium-high (or large frying pan) and add about 2 tsp of sesame oil.  When really hot add the cabbage mixture and stri- fry quickly for about 1-2 minutes.  Throw in the bean sprouts and stir fry for another minute.  Add the mushroom and broccoli mix and stir quickly to reheat.
6. Put some rice on a plate and make a well in the middle.  Add some of the vegetable mix and sprinkle with some green onions, and put a few tsp of the teriyaki sauce on top or to taste.