Chinese Fried Grains and Vegetables with Honey-Mustard Sauce

I’ve modeled this recipe on the idea of fried rice, and it’s a tasty way to use up leftover cooked grains plus whatever vegetables are screaming for attention in your fridge or freezer. Use the recipe as a template for your own combinations and consider the quantities approximations. Start by quick-steaming the vegetables. Then add cooked grains and a homemade stir-fry-style sauce for the final few minutes. You can make the dish more substantial by adding some cooked meat.
NotesSpeed Tips: This recipe makes ¾ cup of honey-mustard sauce, but you won’t need all of it. Refrigerate the leftover sauce for up to 1 month and make another version of this recipe even more quickly.
Buy chopped vegetables from the salad bar.
Use a store-bought stir-fry sauce.
Other Ideas:
• Use a 1-pound package frozen mixed vegetables for the stir-fry. Run them under hot water briefly and drain well before adding to the pot.
• Once the vegetables are steamed, tip them out. Heat a little oil in the same pot, add 2 beaten eggs and scramble them. Return the vegetables to the pot, add the grains, and continue as directed.
• Add cubed, firm tofu along with the grains.
• Garnish each portion with toasted sesame seeds.
Serves3 to 4
Cooking Methodsteaming
CostInexpensive
Total Timeunder 30 minutes
OccasionFamily Get-together
Recipe Coursemain course
Dietary Considerationhalal, kosher, lactose-free, peanut free, vegetarian
Mealdinner
Moodstressed, tired
Taste and Texturecrunchy, light, savory, sweet, tangy
Ingredients
- ¼ cup Japanese soy sauce (tamari or shoyu)
- 3 tablespoons mustard, preferably whole grain
- 2 tablespoons toasted sesame oil
- 2 tablespoons honey
- 1 teaspoon granulated garlic
- ¼ to ½ teaspoon chile-garlic paste or crushed red pepper flakes (optional), to taste
- 4 to 5 cups chopped, raw vegetables, such as broccoli, cauliflower, carrots, Brussels sprouts, cabbage, zucchini, and snow peas
- 2 cups cooked grains, such as brown rice, barley, or quinoa
- 1 to 2 cups chopped cooked meat (optional)
- 1 tablespoon minced fresh ginger
Instructions
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Make the sauce: In a small jar, combine the soy sauce, mustard, sesame oil, honey, garlic, and chile-garlic paste (if using). Add 3 tablespoons of water and shake well.
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Prepare the vegetables and grains: In a heavy 12-inch skillet, bring ¼ cup of water to a boil over high heat. Add the dense vegetables (such as broccoli, carrots, and Brussels sprouts), cover, and steam until almost tender, about 3 minutes. Add the quick-cooking vegetables (such as zucchini and snow peas), cover, and cook until all of the vegetables are tender but still crisp, about 2 minutes more. Add a few tablespoons more water during this time, if needed. Stir in the grains, meat (if using), and ginger.
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Shake the sauce and pour on enough to coat the ingredients lightly, usually ¼ to 1/3 cup. Divide among plates and serve.
2009 Lorna Sass