1 lb. bean sprouts
1 lb. broccoli florettes
4 carrots, shredded
1 lb. yellow squash, outer skin portion, julienned
1/2 lb. snow peas, julienned
5 black shiitake mushrooms, soaked 10 minutes, drained, and slivered
1 tsp. vegetable oil
4 cups cooked, short grain brown rice
tamari, to taste
3 oz. raw pine nuts
• Fill a large pan with water and bring to a boil. Add the vegetables and boil for 30 seconds. Remove from the water and drain.
• Heat a large skillet, then coat the skillet with the oil. Add the vegetables and rice and stir-fry for about 3 minutes. Add tamari to taste, sprinkle with the pine nuts, and continue to cook for 2 minutes.
Makes 6 servings
