1/2 c. chicken broth
3 tbsp. sesame seeds
1 c. thinly sliced carrots
1 onion, sliced
2 cloves garlic, minced
1 green pepper, cut into strips
1 c. zucchini, sliced
1 c. mushrooms, sliced
2 c. bean sprouts
1 c. cooked brown rice
1 tsp. ginger
1/4 c. soy sauce
3 tbsp. cilantro, chopped

Heat chicken broth in wok. Add carrots and stir fry for 1 minute over high heat. Mix in onion, garlic, and green pepper; stir fry for 1 more minute. Add zucchini and mushrooms; stir fry until all vegetables are tender-crisp (about 2 more minutes). Mix in bean sprouts and rice and cook until heated through.

In a small bowl, mix ginger with soy; blend into rice mixture. Serve immediately, sprinkled with cilantro and sesame seeds. 4 servings.