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Stir-fried Vegetables with Cinnamon Rice




Source of Recipe


Restaurant Recipes Newsletter


Recipe Introduction


Jack Mitchell,
chef/owner of Sassafras restaurant in Santa Rosa.




List of Ingredients




1 carrot, julienned
1 medium onion, julienned
4 ounces snow peas
1/4 head green cabbage
2 cups shiitake or crimini mushrooms, destemmed and sliced
1 red bell pepper, sliced and seeded
2 cups bean sprouts
1/4 cup cilantro, chopped
1/4 cup mint, chopped
1/3 cup soy sauce
1 ounce pickled ginger
1 ounce sesame seeds


Recipe



In a large hot pan or wok, quickly stir fry all the vegetables until
slightly wilted. Add soy sauce and herbs.

Serve over rice and garnish with pickled ginger and sesame seeds.


Cinnamon rice
3 cups rice
6 cups water
1 tablespoons salt
2 cinnamon sticks

Combine all ingredients. Bring to a boil, simmer 10 minutes, let rest
20 minutes. Remove cinnamon sticks.

Serves 8.