Go ahead and get your brown rice cooking first. That way you’ll be ready to eat as soon as the veggies are done.
Choose any 4-5 veggies from your fridge. Any of the following are great, but the options are endless: asparagus, broccoli, zucchini, bok choy, red or green peppers, carrots, jicama, eggplant, onion, and mushrooms
Put everything but the mushrooms in a frying pan with 2-3 tablespoons of vegetable broth. Any non-oil liquid works here – any vinegar, water, red or white wine, soy sauce, or even water.
“Water-sautee” the veggies for 3 minutes to start the cooking process without making them mush. Stir frequently and continue adding small amounts of liquid at a time to prevent sticking.
Add the mushrooms and sautee for another 2-3 minutes. Just for fun, also add water chestnuts, bamboo shoots, and/or mini corn if you have it.
For sauce, add straight to the pan: 3 Tbsp soy sauce, 2 Tbsp lemon juice (fresh is best), 1 clove garlic pressed or minced, and 1/2 inch minced ginger root.
Simmer over low heat 3-5 more minutes until the veggies are done to your liking.
Serve over brown rice.