2 tablespoons sesame oil
1 medium red onion thinly sliced
5 large garlic cloves finely minced (or use a garlic press)
2 tablespoon finely grated ginger (divided)
1 cup matchstick carrots (pre-cut in your grocer’s produce section)
Assortment of sweet bell peppers finely sliced (red, yellow and orange. Use 1/2 of each pepper)
1 cup finely chopped assorted mushrooms (oyster, shitake, Portobello etc.)
Pinch of sea salt
Pinch crushed red peppers (optional)
½ tablespoon brown sugar (optional)
½ tablespoon rice wine vinegar (optional)
3 cups cooked Wondergrain sorghum, (Whole Grain or pearled)
4 tablespoons Braggs Amino or soy sauce
1 ½ cups thinly sliced cabbage (purple and green – May use the pre-cut cabbage for coleslaw found in the produce section)
1 cup snow peas
1 cup green onion sliced (approximately 6 stalks)
Do not overcook your vegetables. You want them cook, but with a light crisp.
Add one more tablespoon of ginger for an extra “kick”.
Do not overcook your vegetables. You want them cooked but not soggy.
Add your favorite protein: Chicken, fish, beef, shrimp etc.
Garnish with toasted sesame seeds.
Reheat previously frozen or refrigerated cooked Wondergrain in the microwave or on the stovetop to loosen up the grain. Fluff up with a fork. Grain will not be soggy.