Teriyaki Stir Fry

• 1 12 cups rice
• 3 tablespoons extra virgin olive oil
• 4 stalks celery
• 2 large carrots
• 12 cup slivered almonds or 1 cup diced cooked chicken
• 2 sweet red peppers
• 1 medium red onion
• 12 ounces sugar snap peas
• 16 ounces bean sprouts or 16 ounces bok choy

1. Cook rice according to package directions.
2. Meanwhile, preheat a large 14" skillet or wok on medium heat.
3. Pour in the oil.
4. The instructions that follow assume that you have already washed and drained the veggies.
5. Cut the celery in 1/2 inch slices and drop into the skillet.
6. Give the celery a quick stir with a spoon or spatula to coat with oil.
7. Peel or scrub the carrots.
8. Cut them into 1/8 inch slices and drop into the skillet.
9. Give everything a quick stir.
10. Split the peppers and remove the seeds and stem.
11. Cut them into strips approximately 1/2 inch by 1-1/2 inch.
12. Drop them into the skillet.
13. Add the slivered almonds and give everything a quick stir.
14. Peel the onion.
15. Cut in half and then cut each half into 8 wedges.
16. Again, drop those into the skillet and give everything a quick stir.
17. Add the sugar snap peas.
18. Give everything a quick stir every 30 seconds for 2 minutes.
19. Add the bean sprouts and continue to stir every 30 seconds.
20. At this point, the skillet is probably quite full, but the sprouts will lose volume quickly as they start to cook.
21. If you substituted bok choy for the sprouts, slice the stems as you did the celery and add those at the same time you add the carrots.
22. Coarsely chop the leaves and add them at the end.
23. The bok choy greens will also lose volume quickly as they start to cook.
24. If you are substituting cooked chicken for the almonds, add it at the same time you add the sugar snap peas.
25. As soon as the sprouts (or bok choy greens) are hot all the way through, remove from heat.
26. The rice should be done by now.
27. Put some rice and some veggies on a plate.
28. Drizzle with a couple tablespoons of #519639 Easy Teriyaki Marinade and Sauce and enjoy.
29. If you don't plan on having any leftovers, you can go ahead and toss the teriyaki sauce with the veggies before serving.
30. Be warned that if you do, any leftover veggies will quickly get mushy; that is why I suggest drizzling the sauce over each individual serving instead.

rice, extra virgin olive oil, stalks celery, carrots, almonds, sweet red peppers, red onion, sugar, bean sprouts

Taken from www.food.com/recipe/teriyaki-stir-fry-519728 (may not work)