bunch green onions, white and green parts chopped separately
1
medium sweet potato, peeled, halved lengthwise and thinly sliced
1
small green bell pepper, cut into thin strips
2
carrots, thinly sliced
1
zucchini, thinly sliced
2
cups cooked brown rice
1
cup bean sprouts
1
cup fresh mushrooms, sliced
1/4
cup honey
1/4
cup soy sauce
Heat oil in wok or large, heavy skillet over medium-high heat. Stir-fry white parts of onions, sweet potato, bell pepper, carrots and zucchini until barely tender. Add rice, sprouts, mushrooms and green onion tops. Cook quickly until heated through. If necessary, add more oil. Combine honey and soy sauce in cup. Pour over mixture and stir. Serve immediately.
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