1 cup of rice, cooked and left to cool
1/2 cup butter beans
1/4 cup green beans, cut into inch lengths
1/4 cup onion, sliced
1/4 cup carrots, sliced and cut into inch lengths
1/4 cup cauliflower, cut into bite sized pieces
1/4 cup broccoli, cut into bit sized pieces
1 1/2 tablespoons soy sauce
2 tablespoons teriyaki sauce
1 teaspoon black bean sauce
3/4 tablespoon oil; sunflower, olive or canola
oil to fry vegetables
Make sure rice is cooked and has been left to cool for at least an hour. Put a light amount of oil in a wok and let the wok heat up until you can hear a popping sound. Add onions and fry until brown, then add rest of vegetables. Fry until well cooked. Remove vegetables from wok. Fry rice until lightly brown. Remove rice from wok and place on a plate. Replace vegetables into wok. Add the sauces and oil to the vegetables. Mix well until sauce is boiling. Place vegetables and sauce over rice. Serve immediately. Recipe may be doubled. Serves 1.
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