Spicy Brown Rice and Vegetable Stir-Fry with Oyster Sauce Recipe

  • 1 tablespoon oriental sesame oil
  • 2 tablespoons chopped garlic
  • 2 tablespoons chopped peeled fresh ginger
  • 1/2 leek (white and pale green parts only), cut lengthwise into thin strips
  • 1 carrot, peeled, shredded into thin strips with vegetable peeler
  • 1 zucchini, trimmed, cut into long matchstick-size strips
  • 4 fresh shiitake mushrooms, stems trimmed, cut into thin strips
  • 12 snow peas, trimmed, halved lengthwise
  • 3 cups cold cooked brown rice (about 1 cup uncooked)
  • 3 tablespoons oyster sauce
  • 2 tablespoons water
  • 1/2 teaspoon (or more) chili paste
  • Chopped green onions
  • Oyster sauce and chili paste are available at Asian markets and in the Asian section of some supermarkets.
  1. Heat oil in heavy large nonstick skillet over high heat. Add garlic and ginger and stir-fry 1 minute. Add next 5 ingredients and stir-fry until just tender, about 3 minutes. Add rice and toss to combine. Add oyster sauce, water and chili paste and stir-fry until sauce is evenly distributed and mixture is heated through, about 2 minutes. Mound in large bowl. Garnish with green onions and serve immediately.