Dietary guidance: v
2 tablespoons soy sauce
2 tablespoons dry Sherry
2 teaspoons rice vinegar
2 teaspoons sugar
1 teaspoon cornflour, dissolved in
1 tablespoon cold water
1 1/2 cups carrots, diced
1 1/2 cups broccoli flourets
1 tablespoon sesame oil
3 tablespoons garlic, finely chopped
2 tablespoons fresh ginger, chopped
1 cup green onions, thinly sliced
1 cup red pepper, diced
3 cups cooked brown rice, (1 cup raw)
Whisk first 5 ingredients in a small bowl.
Cook carrots in a saucepan of boiling salted water until crisp-tender, 3 minutes. Add broccoli; cook 1 minute. Drain; rinse with cold water. Drain well.
Heat wok or large nonstick frying pan over high heat until drop of water evaporates on contact. Add oil, then garlic and ginger; stir-fry 20 seconds. Add green onions and pepper and stir-fry 1 minute. Add carrots and broccoli and stir-fry until heated through, about 1 minute. Add rice and soy sauce mixture and stir-fry until heated. Season with salt and pepper. Transfer to bowl.