Ingredients

2 tsp. + 1 Tbs. reduced-sodium soy sauce

1 Tbs. balsamic vinegar

2 cloves garlic, minced

2 Tbs. dry sherry

1 tsp. molasses

1 Tbs. + 1 Tbs. canola oil

½ lb. shiitake caps or cremini mushrooms, finely chopped

2 cups cooked brown rice, cold

6 cups shredded napa cabbage or kale

3 scallions, thinly sliced

Preparation

  1. In a small bowl, combine the 2 tsp. of soy sauce with the vinegar and garlic. In another small bowl, combine the 1 Tbs. of soy sauce with the sherry and molasses.

  2. Heat 1 Tbs. of the oil in a large, non-stick skillet over medium-high heat. Stir-fry the mushrooms until browned, 3-5 minutes. Add the soy sauce/vinegar/garlic and stir-fry until dry, 1-2 minutes. Remove from the skillet.

  3. Add the remaining 1 Tbs. of oil and stir-fry the rice for 1-2 minutes. Add the soy sauce/sherry/molasses and stir-fry for 1 minute. Stir in the cabbage and stir-fry until wilted, 1-2 minutes. Toss the mushrooms and scallions with the rice.