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New York City Chefs Daily Recipe for 2/28/2001 Recipe for Stir Fried Vegetables and Rice
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Chef's Daily Recipe for 2/28/2001 - Recipe for Stir Fried Vegetables and Rice
"Stir Fried Vegetables & Rice"

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  Arqua Restaurant
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"As we graze it grows"

1 broccoli stalk
1 1/2 tablespoons olive oil
4 teaspoons minced garlic
1 teaspoon minced fresh ginger
1 sweet red pepper, cut into strips
1 onion, thinly sliced
1/2 cup vegetable or chicken stock
3 cups Napa cabbage 1 inch pieces
2 cups sliced mushrooms
1 cup snow peas
2 tablespoons soy sauce
3 cups cooked rice
1 1/2 teaspoon hot chili oil
Pinch of red pepper flakes
1/2 cup egg substitute
2 - 3 tablespoons chopped fresh coriander or Italian Parsley

Cut off the top portion of the broccoli and separate it into small florets.  Halve the stalk portion lengthwise and slice thinly.  Heat the olive oil in a wok or large heavy pot over high heat. Add the garlic and ginger and stir fry for 30 seconds, just until fragrant.  Add the broccoli, peppers and onion;  stir fry for 1 minute, until well coated with oil.  Pour in the stock, cover and simmer for 3 minutes, until the vegetables are nearly tender.  Add the cabbage, mushrooms, peas and 1 tablespoon soy sauce;  stir fry 1 minute, until the cabbage cooks down.  Cover and simmer for 2 minutes, until the vegetables are tender.  Using a slotted spoon, transfer the vegetables to a bowl.  To liquid remaining in the wok, add the rice, chili oil, red pepper flakes and remaining 1 tablespoon soy sauce.  Stir fry for 1 to 2 minutes, until the rice is heated through.  Reduce heat to medium low.  Pour in the egg and cook for 3 to 4 minutes, turning mixture occasionally with a spatula, until mixture is set. Spoon the rice onto serving platter;  top with vegetables and sprinkle on coriander or parsley.
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