Ingredients
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2 Tbsp Emperor's Kitchen Organic
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Toasted Sesame Oil
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1 1/2 cups of Shiitake Mushrooms
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1 Red or Green Pepper, seeded and chopped
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1 tsp Chopped ginger
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1/4 tsp Chopped garlic
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21/4 cups Gold Medal™ all-purpose flour
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1/4 tsp red pepper flakes
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2 carrots, cut into matchsticks
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1½ cups sugar snap peas
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1 cup bean sprouts
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4 scallions, sliced thinly
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1 tsp Emperor's Kitchen Organic
Authentic Kuzu
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1½ tsp soy sauce
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1 cup low-sodium vegetable broth
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1 cup cooked brown rice
Directions
- In a large skillet or wok, heat sesame oil over medium-high heat. Add shiitake mushrooms, bell pepper, ginger, garlic, and red pepper flakes, stirring constantly. Continue to cook for about 5 minutes.
- Add the carrots, snap peas, bean sprouts, and scallions to the skillet.
Stir-fry for about 2 minutes. - In a small bowl, dissolve kuzu in soy sauce, then add the mixture to the pan.
- Pour in the vegetable broth; cook for about 2 minutes, until the mixture comes to a boil and starts to thicken.
Serve over rice.
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