Asian Skillet
"This is from WSU Extension office. To sub brown rice, presoak 1 cup rice in the water listed for 12-24 hours (keep in refrigerator) and add water and rice in step 3."
- Ready In:
- 45mins
- Ingredients:
- 10
- Yields:
-
6 cups
- Serves:
- 4
ingredients
-
Part 1
- 1⁄2 lb ground meat (add with Part 2) or 1 1/2 cups chopped cooked meat (add with Part 2)
- 2 cups chopped vegetables, mix any of these (onion, celery, bell pepper, carrots)
- 2 1⁄2 cups water
- 1 cup dry white rice
- 2 tablespoons soy sauce
- 2 garlic cloves, minced or 1/4 teaspoon garlic powder
- 1⁄4 teaspoon crushed red pepper flakes (optional)
- 1 teaspoon finely minced fresh gingerroot or 1/4 teaspoon ground ginger
-
Part 2
- 3 cups chopped raw vegetables, such as, cabbage, broccoli
- 1 1 1/2 cups frozen vegetables or 1 1/2 cups canned vegetables, drained
directions
- Use a large skillet or saucepan (at least 4 qts.) with a tight-fitting lid. Over medium heat, brown the ground meat, breaking apart with a spoon.
- Add the Part 1 vegetables and cook 5-10 minutes. Drain off any fat and discard. If using cooked meat instead of raw, cook the vegetables in a Tblsp. of oil.
- Add the water, rice, soy sauce, garlic, ginger, and crushed red pepper. Bring to a boil. Reduce heat to medium-low. Cover pan and cook 10 minutes.
- Add the vegetables in Part 2. If using cooked meat, add now. Continue to cook for 10-15 minutes, until rice is tender.
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RECIPE SUBMITTED BY
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