1/2CanWhole Baby Corn Cobsdepending on size, you might want to halve them
1handfulBean Sprouts if using fresh1/2 can drained if using canned
1Cansliced Water Chestnutsdrained
Green Onionsfor garnish
Brown Ricefor serving
Trim 1/2 of a medium cauliflower into florets and steam until just tender.
While the cauliflower is steaming, add oil to a saute pan on high heat and cook the onions for a few minutes before adding the peppers.
Prepare brown rice according to package instructions.
In a small bowl, whisk together all of the sauce ingredients.
When the onions just become tender but still have some crunch, add the sauce mixture and stir until thickened. Stir occasionally to avoid sticking. Reduce heat and taste for seasoning. Add salt if desired.
Prepare the remaining vegetables and add to the sauce mixture. These do not need much cooking time, we just want to be sure they are heated through.
Serve over the rice and garnish with green onions.