2 tablespoons sesame oil
1 medium red onion thinly sliced
5 large garlic cloves finely minced (or use a garlic press)
2 tablespoon finely grated ginger (divided)
1 cup matchstick carrots (pre-cut in your grocer’s produce section)
Assortment of sweet bell peppers finely sliced (red, yellow and orange. Use 1/2 of each pepper)
1 cup finely chopped assorted mushrooms (oyster, shitake, Portobello etc.)
Pinch of sea salt
Pinch crushed red peppers (optional)
½ tablespoon brown sugar (optional)
½ tablespoon rice wine vinegar (optional)
3 cups cooked Wondergrain sorghum, (Whole Grain or pearled)
4 tablespoons Braggs Amino or soy sauce
1 ½ cups thinly sliced cabbage (purple and green – May use the pre-cut cabbage for coleslaw found in the produce section)
1 cup snow peas
1 cup green onion sliced (approximately 6 stalks)

1. Heat a large non-stick skillet over med-high heat.  Add sesame oil to pan; swirl in pan to coat.
2. Add red onion, garlic and 1 tablespoon of ginger. Stir for 2 minutes.
3. Add carrots, bell peppers, mushrooms, salt, crushed red pepper, sugar, rice wine vinegar and cook for about 2 to 3 minutes.
4. Add cooked Wondergrain sorghum, Braggs Amino or soy sauce, cabbage, snow peas, green onion, ginger and stir for approximately 2 to 3 minutes.
5. Toss well and serve.

TIPS: 

Do not overcook your vegetables.  You want them cook, but with a light crisp.

Add one more tablespoon of ginger for an extra “kick”.

Do not overcook your vegetables. You want them cooked but not soggy.

Add your favorite protein: Chicken, fish, beef, shrimp etc.

Garnish with toasted sesame seeds.

Reheat previously frozen or refrigerated cooked Wondergrain in the microwave or on the stovetop to loosen up the grain. Fluff up with a fork. Grain will not be soggy.