Rice and Oriental Vegetable Medley

From Vegetarian Express.

• Ready In: 43 mins
• Serves: 4-6

Ingredients

• 1 1⁄2 cups quick-cooking brown rice (enough for 6 servings)
• 1  tablespoon canola oil
• 1  teaspoon  dark sesame oil
• 1  tablespoon soy sauce
• 1⁄4 cup dry red wine or 1⁄4 cup sherry wine
• 4  cups broccoli florets
• 2  medium carrots, sliced diagonally, 1/2-inch thick
• 1  large red bell pepper, cut into 1-inch dice
• 1  cup  small whole white mushroom
• 1  cup  canned  baby corn, drained (or trimmed fresh snow peas)
• 1 (8 ounce) can water chestnuts, drained and liquid reserved
• 1 1⁄2 tablespoons cornstarch
• 1⁄4 cup  chopped toasted cashews

Directions

1. Cook the rice by following the package directions; when rice is done, fluff it with a fork and cover until ready to use.
2. In a wok or large soup pot, heat the oils, soy sauce, and wine; stir in the broccoli and carrots.
3. Cover and steam the vegetable mixture over medium-high heat for 4-5 minutes.
4. Add in the red pepper, mushrooms, baby corn, and water chestnuts.
5. Stir-fry over med-high heat for 5 minutes or until all the vegetables are brightly colored and crisp-tender.
6. Dissolve the cornstarch in the liquid reserved from the water chestnuts.
7. Add enough water to the cornstarch mixture to equal 1 cup of liquid.
8. Add to the skillet and cook another 2-3 minutes or until thickened; adjust seasoning to taste with salt and pepper.
9. Spread the rice over the bottom of a large round casserole dish.
10. Mound the vegetables over the rice; sprinkle with cashews.
11. Serve immediately; pass around extra soy sauce.