1 1/2 cups Sno Peas
sliced in half lengthwise and cut in half
1 cup Yellow Summer Squash
trimmed and quartered
1 cup Maui Onions
cut in half lengthwise peeled and thinly sliced
1 cup Organic Red Bell Pepper
sliced into 1/4 julienned strips
Oil Canola or Sunflower
2 teaspoons Sesame Oil
2 tablespoons Black Bean Garlic Sauce
2 tablespoons Vegetable Stock
1 package of Basmati and Wild Rice Pilaf
Prepare rice as directed omitting the flavor packet.
While rice is cooking, wash and cut vegetables and set aside.
Heat sesame oil in wok pan and sauté pan over a medium high heat.
Add onions, bell peppers, sno peas and squash and stir fry for 3 to 4 minutes.
Remove from heat.
Stir in black bean garlic sauce and vegetable stock.
Accompany with white rice or noodles.Makes 4 servings.