From: Debbie Porter, True Food Kitchen, Scottsdale, AZ. Yield: 4 servings. 3 Tbsp. wok aromatics (recipe follows) ¾ cup teriyaki sauce (recipe follows) as needed, Velvet Chicken (recipe follows) 4 Tbsp. expeller-pressed canola oil 6 oz. baby bok choy, ½” pieces 4½ oz. broccoli florets, 1” pieces 4 oz. green beans, 1” pieces 3½ oz. sugar snap peas, stemmed 3 oz. onion, ¼”-thick slices 2½ cups brown rice, ...
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