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  • Oriental Vegetable and Rice Bowl

    1 vote
    Oriental Vegetable and Rice Bowl
    Prep: 15 min Cook: 15 min Servings: 4
    by Julia Ann Souders
    63 recipes
    >
    Fast cooking at a high temperature is a key to Oriental cuisine. The rapid, minimal cooking helps preserve the flavor, color and texture. If you are serving Italian, Indian, Mexican, U.S. midwestern, southern and southwestern cuisine, here is a change of pace for dinner. Vegetables and meat or without meat can be changed as to what is available in the refrigerator or garden. 2007-2013 Netta Belle's Choice cookbookinabox "Reg. U.S. Pat. & Trdmk Off." All rights reserved.

    Ingredients

    • BROWN RICE
    • 2 cups of low-fat chicken broth
    • 1 cup of brown rice
    • BASIC SWEET AND SOUR SAUCE
    • 3/4 cup of white sugar
    • 1 tablespoon dry white wine or water
    • 3 tablespoons white wine vinegar
    • 2 tablespoons lite soy sauce
    • 3 tablespoons catsup
    • 2 tablespoons cornstarch
    • 1/2 cup water
    • VEGETABLES
    • 1-2 tablespoons sesame oil
    • 1/2-1 cup thinly sliced pork loin
    • 1/4 cup thinly sliced celery
    • 1/2 cup thinly sliced carrots
    • 1/2 cup green and red peppers, cut in 1-inch pieces
    • 1/2 cup broccoli pieces close to 1-inch pieces.

    Directions

    1. BROWN RICE
    2. Put broth and rice into large sauce pan.
    3. Bring to a boil, cover and cook over low heat 45 minutes until
    4. broth is absorbed and rice is tender.
    5. Stir, cover and let stand for 10 minutes before serving.
    6. BASIC SWEET AND SOUR SAUCE
    7. Put first 5 ingredients into a small sauce pan, heat to boiling.
    8. Stir the cornstarch into the water until smooth and dissolved.
    9. Add to the sugar mixture, heat over low heat and stir until thickened.
    10. Keep warm. Makes 1 cup.
    11. VEGETABLES
    12. Slice and dice all vegetables before starting to cook.
    13. Heat an empty wok or 12-inch non-stick skillet until hot, not smoking.
    14. Add the oil, stir to coat pan, then add the meat, stir to brown.
    15. Remove the meat, keep warm.
    16. Add the carrots, celery and onions, cook for 1-2 minutes.
    17. Add the peppers and broccoli, cook for 3-5 minutes, stirring carefully.
    18. Add the sweet and sour sauce and meat to the vegetables, stir to coat meat and vegetables with the sauce.
    19. Cover and bring to a simmer for 5 minutes.
    20. Serve on brown rice.

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