Brown rice, with its slightly nutty flavor, sets off a gingery-soy blend of fresh vegetables.
*To quickly thaw peas, palce on colander or strainer; rinse with warm water until thawed. Drain well.
A wok is a round-bottomed Chinese cooking pan used for stir-frying, steaming, deep-frying, braising and stewing. Flat-bottomed woks rest securely on gas or electric burners, eliminating the need for the metal "ring" on which traditional woks are placed.
Choose a wok made of heavy-gauge steel such as carbon. Aluminum and stainless steel woks don't conduct heat as evenly. Woks made of carbon steel require special care to prevent rusting. Follow the manufacturer's instructions for "seasoning" a wok prior to the initial use and after subsequent use. Electric models, usually with a nonstick finish, are also available. They're more expensive but are convenient for cooking at the table.
To add another flavor dimenstion, garnish each serving with minced fresh cilantro.