Ingredients
- 2 cups cooked short grain brown rice
- 1 Tbsp toasted sesame oil
- 1/2 white onion, cut into wedges
- 1 bell pepper, seeded and julienned
- 8-10 shiitake mushrooms, sliced
- 4-6 spears of asparagus, bottoms trimmed off and cut in 2” long pieces
- 1 large clove garlic, minced
- 1 Tbsp ginger, peeled and grated
- 1 Tbsp tamari
- 1 Tbsp red wine vinegar
- 1 tsp Piquant Post Aji Panca
- 1 scallion, chopped
- 1/4 cup cilantro, chopped
- 1 tsp sesame seeds
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