Recipe: Stir-Fry Wild Rice

Stir-Fry Wild Rice
rec.food.recipes/April/1998
Source: Fine Cooking Magazine; Adapted from Allen Susser's New World Cuise, by Allen Susser (Doubleday, 1995)
Serves 6

2 cup chicken broth
1 cup wild rice
1/4 cup sesame oil (it's ok -- use the full amount)
1/2 cup chopped bok choy
1 tbs. chopped garlic
1 tbs. chopped fresh ginger
1/4 cup julienned red bell pepper
1/4 cup diced poblano chili (about 1 chili)
1/4 cup bean sprouts
1/4 cup chopped scallions
2 tbs. hoisin sauce
2 tbs. chopped fresh cilantro
1 tsp. lime juice

In a medium saucepot over medium-low heat, combine the chicken broth and wild rice. Cover and cook 20 minutes, or until tender. Remove from heat and let rest 10 minutes.

Heat the sesame oil in a wok. When hot, add the bok choy and stir-fry 15 seconds. Add the garlic and ginger and stir-fry 15 seconds more.

Add the red pepper, poblano chili, bean sprouts and scallions; stir. Add the wild rice and stir. Season with hoisin sauce, cilantro and lime juice. Serve immediately.