Stir Fry Recipe

Quick and Easy Stir Fry 

• Shredded cabbage (I used a pre-packaged "Coleslaw" mix)
• Matchstick carrots
• Broccoli (I used fresh; frozen is probably fine too)
• Snap peas [in pod] (I used fresh; frozen is probably fine too)
• Sugar snap peas (I used frozen because I didn't have fresh)
• Brown rice (approx. 1 cup cooked)
• Soy Vay Toasted Sesame Dressing and Marinade
• Cooking spray

Spray skillet with cooking spray, and set the burner to just under medium heat. Add all vegetables to pan*, and drizzle with Soy Vay Toasted Sesame sauce; stir frequently to keep from burning.
Once the cabbage starts to get see-through, you'll probably want to turn the burner down to a little over low, and cover the vegetables (to give the broccoli a chance to steam and get tender). Make sure to still stir occasionally.
Once the vegetables seem to be cooked (probably 10-15 minutes--but it really depends on your preference), add brown rice to the skillet and stir into vegetables.
Turn heat back up again and make sure to stir rice frequently to keep it from sticking and burning.
Drizzle a little more Soy Vay Toasted Sesame over the mixture. Cook for 5-7 minutes; remove from heat.
Serve and enjoy.
(I prefer to add a teeny bit of Soy Vay Veri Veri Teriyaki sauce to my plate. It really enhances the flavor!)


*Amounts depend on your preference; just keep in mind that the cabbage and matchstick carrots tend to kind of "go away" once they are cooked with the rest, so you might want to add a little extra of those.