Title: Spicy brown rice & vegetable stir-fry
 Categories: Main, Dish
      Yield: 2 Servings
 
      1 tb Oriental sesame oil
      2 tb Chopped garlic
      2 tb Chopped peeled fresh ginger
    1/2    Leek (white and pale green
           -parts only), cut lengthwise
           -into thin
           Strips
      1    Carrot, peeled, shredded
           -into thin strips with
           -vegetable peeler
      1    Zucchini, trimmed, cut into
           -long matchstick-size strips
      4    Fresh shiitake mushrooms,
           -stems trimmed, cut into
           -thin strips
     12    Snow peas, trimmed, halved
           -lengthwise
      3 c  Cold cooked brown rice
           -(about 1 cup uncooked)
      3 tb Oyster sauce
      2 tb Water
    1/2 ts (or more) chili paste
           Chopped green onions
 
  Heat oil in heavy large nonstick skillet over high heat. Add garlic
  and ginger and stir-fry 1 minute. Add leek, carrot, zucchini, shiitake
  mushrooms, stems trimmed, cut into thin strips, snow peas, and
  stir-fry until just tender, about 3 minutes. Add rice and toss to
  combine. Add oyster sauce, water and chili paste and stir-fry until
  sauce is evenly distributed and mixture is heated through, about 2
  minutes. Mound in large bowl. Garnish with green onions and serve
  immediately.