Instructions: If rice not precooked, start rice. If precooked, put 2-3 cups into the microwave to heat.

Put fresh vegetables into steamer. Filling half the steamer produces a sufficient amount of vegetables. It should take 15-20 minutes to steam.

While vegetables are steaming, start sauce in large coated frypan. Saute scallions and ginger in 1 - 2 T Sesame Oil. While cooking, prepare liquids in 2 cup measure: 3 T cup sherry, 1/2 stock (veg., chicken or beef consomme), 2 T low sodium Tamari, 1 T. sugar. If wine is not available, increase stock to compensate.

Add the rice and vegetables to the sauce and toss in the large skillet.

Variations: Add tahini, thinned peanut butter, hot chili oil, large quantity of garlic. Note no garlic is used for the basic recipe.

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