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  • 2 teaspoons peanut oil
  • 2 teaspoons dark sesame oil
  • 1 clove garlic, minced
  • 2 teaspoons minced fresh ginger or ½ teaspoon ground ginger
  • 2 small carrots, peeled and sliced ¼" thick
  • 1 medium-size sweet yellow pepper, cored, seeded and cut into matchstick strips
  • 1½ tablespoons soy sauce
  • 2 tablespoons rice vinegar
  • 4 ounces snow peas, trimmed
  • 2 cups Brown Basmati, cooked
  • 2 cups Lentils, cooked
  • 1 cup rinsed and drained bean sprouts

In a heavy 12" skillet or wok, heat the peanut and sesame oils over moderately high heat until very hot but not smoking. Add the garlic and ginger and stir-fry for 30 seconds. Stir in the carrots and pepper and stir-fry for 1 minute to coat with the oil. Add the soy sauce and vinegar, reduce the heat to low, cover, and cook for 2 minutes or until the vegetables are crisp-tender.

Add the snow peas, brown basmati, lentils and bean sprouts. Raise the heat to moderately high and stir-fry, stirring continuously, for 2 minutes or until the mixture is hot and the snow peas are bright green and still crunchy. Serve immediately. Serves 4.