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Oriental Vegetable and Rice Bowl

Julia Ann
Stir-fried vegetable with pork and brown rice for a quick light meal. A good way to use left over meats.
Prep Time 15 mins
Cook Time 8 mins
Total Time 23 mins
Course Entree
Cuisine Asian
Servings 4




  • Put broth and rice in large saucepan, bring to boil, cover and simmer 45 minutes.
  • When broth is absorbed and rice is tender, stir, recover and let stand 10 minutes before serving.
  • Put sugar, wine, vinegar, soy sauce and catsup in small saucepan, heat to boiling.
  • Stir cornstarch into water until smooth.
  • Add to sugar mixture; heat and stir until thickened. Keep warm
  • Slice and dice all vegetables.
  • Heat wok or 12 inch non-stick skillet until hot, not smoking.
  • Add oil, stir to coat pan and add meat stir to brown, remove meat, keep warm.
  • Add onions, carrots, cook 1 minute.
  • Add peppers and broccoli, cook vegetables 3-5 minutes.
  • Add the meat to vegetables.
  • Add the sweet and sour sauce to skillet cover and bring to a simmer.
  • Serve over brown rice.


If using left over meat or poultry, just heat thoroughly with vegetables before adding the sweet and sour sauce. Inspired by The creative cooking course, the American Homemaker's Academy 1973.
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