1 cup sliced fresh shitake mushrooms
1/4 cup reduced-sodium vegetable broth
1 cup Chinese long beans or fresh green beans, cut into 1-inch pieces
1 cup sliced bok choy
1 cup sliced carrots
2 teaspoons grated fresh ginger
2 cloves garlic, minced
4 green onions, bias-sliced into 1-inch pieces
1 cup bean sprouts
2 cups cold cooked long grain brown rice
2 tablespoons light soy sauce
1 tablespoon water

Trim stems from mushrooms and discard. Slice mushrooms; set aside.

Heat broth in a large, nonstick wok or skillet. Add beans, bok choy, carrots, ginger, and garlic to wok; cook and stir for 3 to 4 minutes or until crisp-tender. Add green onions and sprouts to wok; cook and stir for 2 minutes. Add mushrooms to wok; cook and stir for 1 minute more. Add rice, soy sauce, and water to wok; cook for 2 minutes more or until heated through.

Makes 4 side-dish servings