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Ingredients

• 6 x servings portion quick-cooking brown rice
• 1 Tbsp. canola oil
• 2 tsp dark sesame oil
• 1 lrg onion
•     quartered and thinly sliced
• 2 lrg celery stalks, sliced diagonally
• 1 lrg red bell pepper, diced
• 1 c. sliced white mushrooms, up to 1 1/2
• 8 ounce fresh mung bean sprouts
• 1 Tbsp. cornstarch
• 1/2 c. canned vegetable stock or possibly water
• 2 Tbsp. soy sauce, or possibly to taste
• 8 ounce baked pressed tofu
•     cut into thin strips
• 2 x scallions, sliced diagonally
• 1/2 c. toasted unsalted cashews

Description

1. Cook The Rice According To Package Directions. When It's Done, Fluff It With A Fork And Cover; Let It Stand Off The Heat Till Needed. 2. Heat The Oils In A Very Large Skillet Or…

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