Ingredients:

  • 1 head Broccoli (fresh)
  • 4 oz Fresh or frozen peas
  • 4 slices Carrots (thinly sliced)
  • 3 cloves Garlic (minced)
  • 2 tsp Peanut oil or canola oil
  • 1/2 head White onion (diced small)
  • 2 tbsp Hoisin sauce
  • 1 can Water chestnuts (sliced into medallion shape)
  • 1 can Bamboo shoots (pre-sliced)
  • ½ bunch Bok choy (sliced like slaw)

Instructions:

  1. Prepare your pre-cooked steamed rice and set it aside.
  2. Preheat a wok or large skillet over medium to high heat. Add peanut oil while waiting for the pan to heat up.
  3. Once the oil is hot, add minced garlic, onions, carrots, peas, bamboo shoots, and water chestnuts to the pan. Cook until garlic and onions are translucent or golden brown—approximately 3 to 4 minutes.
  4. Add the drained steamed rice to the pan and stir continuously until it starts turning slightly brown.
  5. Begin adding your seasonings: soy sauce, hoisin sauce, oyster sauce, sea salt, and black pepper.
  6. Incorporate your choice of protein into the mixture: beef skirt/chicken/shrimp/tofu as instructed in ingredients.
  7. After cooking your meat/tofu for about ten to twelve minutes (note that chicken and shrimp may take a little longer), add broccoli and cook until slightly tender but still crisp—about another five to ten minutes.
  8. If using bok choy add it now; stir all ingredients together ensuring flavors are well combined.
  9. Serve hot straight from the pan!