Hibachi

• 1 c The Fresh Market Rice
• 2 tbsp vegetable oil, divided
• 16 oz Asian Veggie Kit
• 20 oz salmon fillet or 16 oz chicken breast or pork tenderloin strips or raw peeled & deveined shrimp
• Freshly ground black pepper
• 1/2 bottle stir-fry sauce* or make your own, see below**
• BIBIBOP Yum Yum Sauce for dipping

Asian Veggie Kit:

• 3 oz Napa Cabbage
• 2 oz Spinach
• 4 oz Broccoli Crowns
• 2 oz Snow Peas
• 2.7 oz Sliced White Mushrooms
• 2 oz Shredded Carrots
• 2 oz Green Onions

Cook the rice according to package instructions. Prepare pot stickers or spring rolls according to package instructions.

In a large skillet, heat 1 tbsp oil over medium-high heat for 1-2 minutes. Season the chicken, pork, shrimp or salmon with pepper and add to skillet. Cook, turning occasionally to brown evenly (chicken, pork or salmon, 4-5 minutes, shrimp 1 minute). Remove protein to a plate and return skillet to heat. If using salmon, remove the skin from the fillet and discard, and gently flake the fish into bite-size pieces with a fork and set aside.

Add remaining tbsp of oil to the skillet, add the Asian Veggie Kit and sauté for 4-5 minutes to lightly brown. Add 3 tbsp water, cover and cook until broccoli is fork-tender, 2-3 minutes. Add protein back to skillet along with stir-fry sauce and reduce heat to medium. Simmer until meat is cooked through, another 1-3 minutes.

To serve, divide rice into bowls and spoon protein and vegetables on top. Serve with pot stickers or spring rolls and Yum Yum Sauce on the side.

** Stir-Fry Sauce Ingredients:

• 1/4 c soy sauce*
• 2 tbsp toasted sesame oil*
• 2 tsp cornstarch*;
• 1 tbsp minced garlic* (optional)
• 1 tbsp minced ginger* (optional)