Ingredients: 6 x servings portion quick-cooking brown rice 1 tbl canola oil 2 tsp dark sesame oil 1 lrg onion quartered and thinly sliced 2 lrg celery stalks, sliced diagonally 1 lrg red bell pepper, diced 1 cup sliced white mushrooms, up to 1 1/2 8 oz fresh mung bean sprouts 1 tbl cornstarch 1/2 cup canned vegetable stock or water 2 tbl soy sauce, or to taste 8 oz baked pressed tofu cut into thin strips 2 x scallions, sliced diagonally 1/2 cup toasted unsalted cashews

Method:
1. Cook the rice according to package directions. When it's done, fluff it with a fork and cover; let it stand off the heat until needed.

2. Heat the oils in a very large skillet or wok. Add the onion and celery and saute over medium-high heat, covered, for 4 to 5 minutes, stirring occasionally.

3. Layer the bell pepper, mushrooms, and sprouts over the onion-celery mixture. Cover and cook for about 5 minutes, or until the sprouts are slightly wilted, then stir all the vegetables together.

4. Dissolve the cornstarch in the stock or water, then stir in the soy sauce. Pour the cornstarch mixture over the vegetables in the skillet or wok, followed by the tofu and scallions. Cook for 5 minutes more over moderate heat, until the sauce has thickened up.

5. Scatter the cashews over the top and serve the chow mein from the skillet or wok, placing each serving over a bed of rice.