½ onion – sliced
5 cloves of garlic – chopped
1 carrot – sliced
¼ head of cabbage – sliced
Healthy handful of Italian parsley – chopped
1 quart of button mushrooms – sliced
1 Jalapeño – sliced with seeds
3 stalks of celery – sliced
2 inch piece of fresh ginger – sliced thin
½ tsp of cornstarch
2 cups uncooked rice
For the Sauce:
2 tablespoons of creamy peanut butter
2 tablespoons of soy sauce
2 tablespoons of Teriyaki sauce
1 tsp of sesame oil
1 tsp. of your favorite hot sauce
1 tsp. of Vegeta chicken soup mix
1 tsp. of lemon juice
¼ cup water
Prepare the rice as directed with a tsp. of the Vegeta soup mix added to the water.
Heat a large frying pan or wok with a drizzle of vegetable oil and a tsp. of sesame oil. Place the garlic and ginger to sauté for a minute. Add the rest of the vegetables and the cornstarch. Sauté until the onions are tender.
Combine all of the ingredients for the sauce and mix well until the peanut butter is smooth. Pour over the veggies and toss with the heat on low for a minute or two.
Plate the rice and top with the veggies and toss.
This dish is so good and you made it yourself!