Campus Star Recipe of the Quarter:

Japanese Vegan Rice Bowl
Ingredients:

• 24 oz. uncooked Japanese rice
• 6 oz. red wine vinegar, divided
• 1/3 cup sugar, divided
• 1 ˝ oz. vegetable oil
• 12 oz. shiitake mushrooms, cleaned, sliced
• 12 oz. portobello mushrooms, cleaned, sliced
• 12 oz. carrots, julienne-cut
• 48 oz. Morningstar Farms^® Meal Starters™ Chik’n Strips or Veggie Steak Strips
• 21 oz. vegetable stock
• 3 oz. soy sauce
• 18 oz. bean sprouts
• 12 oz. sugar snap peas
• 2 tablespoons cornstarch
• 12 tablespoons freshly chopped cilantro
• salt to taste
• optional accompaniments: wasabi, soy sauce, pickled ginger

Directions:

1. In a rice steamer, cook the rice according to the directions.
2. Stir 3 oz. of vinegar, 1/2 of the sugar and salt in a small bowl until sugar and salt have dissolved. Pour the mixture over the cooked rice and set aside for 15 minutes.
3. Heat oil in a wok or deep frying pan. Add the shiitake, portobello mushrooms and carrots, and fry over medium heat for 5 minutes or until vegetables have lightly browned. Add the vegetable stock, soy sauce, remaining vinegar, remaining sugar and cornstarch. Bring to a simmer, and cook gently for 5 minutes or until the sauce is slightly thickened. Stir in the bean sprouts and snap peas and cook for approximately 1 minute.
4. In a separate pan, sauté the Morningstar Farms^®Meal Starters™ Chik'n or Veggie Steak Strips for 4 to 5 minutes until slightly brown.
5. Transfer the rice to serving dishes. Evenly distribute the vegetables over the rice. Repeat with the Morningstar Farms^® Meal Starters™ Chik'n or Veggie Steak Strips. Garnish evenly with cilantro. Serve with wasabi, soy sauce and pickled ginger.