MorningStar Farms Chik'n Strips
2 c cold cooked brown rice (day old/refrigerated)
Mixed Vegetables for Stir Fry (I always add sweet corn)
5 T Coconut Oil
Salt, Pepper
1 t fresh chopped garlic
1 c julienne rainbow peppers (red, yellow, green, and orange)
½ c pineapple chunks
1 T soy sauce
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Sweet and Sour Sauce
1/3 c white or rice wine
4 T brown sugar
1 T ketchup
1 t soy sauce
2 T corn starch
4 t water
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Tai Pei or any Vegetable egg rolls/deep fried or baked on a cookie sheet in oven.
Preheat oven at 350 degrees.
Fry brown rice in 2 T of coconut oil. Set aside. Brown vegetables in 1 T of coconut oil. Set aside. Brown chik'n strips in 2 T of coconut oil. Set aside. Combine vegetables and rice with salt, pepper, 1 T soy sauce, and garlic. Turn in saucepan, cover with lid and allow to simmer in the oven at 350 degrees.
Mix ingredients for sweet and sour sauce in a saucepot over medium heat. Stir until thickens. Add more more if necessary. When it bubbles, reduce heat.
Plate food, serve!
