Procedures
>Appetizer: Follow directions on bags to cook edamame and gyoza; serve as appetizer with gyoza dipping sauce
>Bring water to a boil and add rice (ratio of water:rice should be about 2:1 - increase water at elevations over 6,000 ft); add a pinch of salt for every cup of rice and stir; reduce heat and cover
>Heat skillet(s) over medium-high heat and add a drizzle of olive oil; add peppers and sliced red onion; saute 1-2 minutes; add beef/chicken/tofu (or cook separately from veggies) and cook until browned and tender
>Prior to the beef/chicken/tofu being fully cooked, add stir fry sauce and lower to a simmer
>In a large bowl, make side salad by tossing broccoli slaw with water chestnuts, almond slivers, and dressing
>Cook rice until water is absorbed; fluff with a fork; serve stir fry over rice; garnish with sesame seeds and green onions