Cabbage, Carrots, Celery, Corn, Onions, Peas, and Portabella Mushroom Stir-Fry (Chinese Style)

Preparation

This recipe will make about 8 servings, and is great for leftovers. We make it in our wok.

Begin by cleaning and washing the fresh vegetables and mushrooms, and peeling the carrots and onions.

Please the rice pot and water on the stovetop and bring to a boil.

While the water is heating, measure the brown rice and set aside.

Cut up the fresh vegetables and mushrooms into bite-sized pieces and place them in the wok.

When the water begins to boil, add the rice, cover, reduce the heat to simmer and continue cooking until all the water is absorbed into the rice (about 20 minutes).

Add the ginger and hot pepper to the wok and a little water (1/4 cup) to aid in stir-frying, along with the corn and peas. Stir-fry the ingredients until the veggies are tender, but still a little crunchy.

In the container of a high speed blender place 1 cup of water, the soy sauce, dates, sesame seeds, smoke flavor, and 2 tablespoons of corn starch if there is no water remaining in the bottom of the wok and 3 tablespoons if there is liquid remaining in the bottom of the wok, cover, and run the blender at high speed until the ingredients are creamy smooth.

When the veggies are cooked, reduce the heat to simmer and add the contents of the blender and continue stir-frying until the sauce thinkens and evenly coats the veggies and mushrooms, and then turn off the heat.

Serve over a bed of brown rice, and enjoy!