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1 tbsp infused chili oil
Have all ingredients ready before cooking.
When the mushrooms are soft, drain them well and cut the large ones in half. Set aside.
Heat wok or large nonstick skillet over medium-high heat. Add oil and
then ginger and garlic. Saute aromatics for 1 minute and then add the
carrots. Stir-fry them for a couple of minutes until they are crisp-tender,
then add next hardest veggie which is the green peppers. Stir-fry until
crisp-tender and then add the mushrooms
Sprinkle stir-fry with kelp and pour the sauce over. Toss well. Divide rice among two plates. Pour 1/2 the veggie mixture over the rice. Garnish with some more scallion if you wish.
Variation: Add some stir-fried tofu or tempeh. Or some five-spice tofu
if you have it.
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