Chrose beat me to it! Rice is perfect -- and if you have brown rice, even better! Just about any green, leafy vegetable, given a quick saute; or cabbage family -- broccoli, bok choy, even plain old green or white cabbage, sliced thin -- is good, too, stir-fried. If you're like me, and don't always have a nice veg (can't get to the market often enough), you can even just slice celery and carrots on the bias and stir-fry them with a little sliced onion or scallion and chopped garlic.
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Co-Moderator, Cooking Questions
"Notorious stickler" -- The New York Times, January 4, 2004 | 
What goes with grilled chicken teriyaki!!! 
