Leftover Stir-Fry

Cooking with high heat for only a few minutes is what makes a stir-fry unique. Be sure to wait until the skillet is hot before adding the vegetables and stir continuously.

10 min prep, 10 min cook, serves 4

3 tblspns peanut oil
4 cups leftover vegetables, chopped
2 cloves garlic, minced
1/2 inch ginger, minced
3 cups cooked brown rice
1/4 cup white wine
2 tblspns soy sauce
1 tblspn sesame oil
handful of cilantro, chopped

In a large skillet, heat 2 tblspns of peanut oil on high heat. Add the vegetables and cook 4 to 5 minutes, stirring continuously until vegetables just begin to soften. Transfer vegetables to a separate bowl. Reduce heat to medium and add remaining 1 tblspn peanut oil. Cook the garlic and ginger 1 minute, then add rice. Cook 2 to 3 minutes, occasionally folding rice over with a spatula. Add the vegetables and wine, then cook another 2 to 3 minutes. Add soy sauce and sesame oil, and garnish with cilantro.