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Put a medium size pot over high heat, with the rice and 3 times as much water (always use spring or filtered water to reduce chemicals). Bring to a boil, and then keep cooking, boiling, for 20-25 minutes, or until cooked. Drain and put aside in a warm area.
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While the rice cooks, put a large pan over medium heat, with 1-2 Tbsp sesame oil. While it's warming up, mince the onion (cut into small pieces). Put in the pan and cook for a couple of minutes, stirring often.
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While this cooks, slice the carrots and the celery, and add to the pan with the onion. Continue cooking and stirring often.
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While this cooks, cut cabbage into very thin slices, and add to the pan. Then slice the mushrooms and add to the pan, stirring often. (you might need to add some sesame oil if the pan is too dry)
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Finally, cut the sweet pepper in thin slices, and the broccoli into bite-size florets, as well as cutting the broccoli "trunk" into thin slices (peel it first). Add all this to the pan and cover with a lid for 4-5 minutes (stirring a couple of times during that time).
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Meanwhile, prepare the sauce by mixing all the ingredients in a bowl. Pour over the veggies, mix and cook 2-3 more minutes.
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Serve over the rice, and enjoy!