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: 45 mins
• Serves: 4
• Yields: 6 cups

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  zucchini or 1 1⁄2 cups  frozen vegetables or 1 1⁄2 cups  canned vegetables, drained

Directions

1. 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.
2. 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.
3. 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.
4. Add the vegetables in Part 2. If using cooked meat, add now. Continue to cook for 10-15 minutes, until rice is tender.