Asian Skillet

• 12 lb ground meat (add with Part 2) or 1 12 cups chopped cooked meat (add with Part 2)
• 2 cups chopped vegetables, mix any of these (onion, celery, bell pepper, carrots)
• 2 12 cups water
• 1 cup dry white rice
• 2 tablespoons soy sauce
• 2 garlic cloves, minced or 14 teaspoon garlic powder
• 14 teaspoon crushed red pepper flakes (optional)
• 1 teaspoon finely minced fresh gingerroot or 14 teaspoon ground ginger
• 3 cups chopped raw vegetables, such as, cabbage, broccoli
• 1 zucchini or 1 12 cups frozen vegetables or 1 12 cups canned vegetables, drained

1. Use a large skillet or saucepan (at least 4 qts.)
2. with a tight-fitting lid.
3. Over medium heat, brown the ground meat, breaking apart with a spoon.
4. Add the Part 1 vegetables and cook 5-10 minutes.
5. Drain off any fat and discard.
6. If using cooked meat instead of raw, cook the vegetables in a Tblsp.
7. of oil.
8. Add the water, rice, soy sauce, garlic, ginger, and crushed red pepper.
9. Bring to a boil.
10. Reduce heat to medium-low.
11. Cover pan and cook 10 minutes.
12. Add the vegetables in Part 2.
13. If using cooked meat, add now.
14. Continue to cook for 10-15 minutes, until rice is tender.

ground meat, vegetables, water, white rice, soy sauce, garlic, red pepper, fresh gingerroot, vegetables, zucchini

Taken from www.food.com/recipe/asian-skillet-361514 (may not work)