Modified from a recipe by my good friend
Tbsp. Peanut oil
oz fresh sliced mushrooms (can use regular white
or shiitake caps)
pound fresh or frozen green soybean kernels
- 15 ounce can black beans (drain and rinse)
c soy sauce
Tbsp. Vegetable stock or water
tsp. brown miso
cups cold cooked rice
cup cold cooked wild rice
sliced green onions
tsp dark sesame oil
rice ahead of time. (I used a 16 oz. bag of a rice mixture like
California Rice Trilogy by Trader Joe's for the rice and wild
rice.) Cool in refrigerator.
mushrooms in oil in wok or large skillet.
green and black beans and stir fry 2 minutes
mixture to outsides of wok, quickly add soy sauce, stock, miso,
rice and stir fry until hot.
onions and drizzle with sesame oil
husband, older son and his girlfriend all said "Wow - This
is great!" this first time I made this. I served it over
fresh spinach leaves for a main dish, with whole grain bread and
fruit for a complete meal.
makes alot, so I eat the rest for lunches during the week.