3 teaspoons (15 mL) toasted sesame oil, divided OR water
1 tablespoon (15 mL) minced fresh ginger root
2 cloves garlic, minced
2 green onions, thinly sliced (whites and greens separated)
3 cups (750 mL) assorted chopped vegetables (I used carrots, mushrooms, sugar snap peas and bell pepper)
2/3 cup (150 mL) water
2 tablespoons (30 mL) soy sauce (see notes for soy-free alternatives)
Optional: sriracha or other hot sauce
INSTRUCTIONS
Place the oats in a medium bowl. Fill bowl with water, enough to cover oats by 1 inch (2.5 cm). Soak for at least 4 hours or overnight. Drain the oats through a mesh sieve.
Heat 2 teaspoons (10 mL) of the sesame oil (OR water) in a large skillet set over medium-high heat. Add any of the vegetables that are very hard ( I added the carrots); cook and stir for 3 minutes. Add the ginger, garlic, and the white parts of the green onions; cook and stir 1 minute longer.
Add the remaining teaspoon (5 mL) oil (OR water) to pan along with the remaining vegetables; cook and stir for 1 minute to coat.
Add the drained oats, 2/3 cup water, and soy sauce to the skillet. Cook and stir, scraping up bits from the bottom of the pan, for 5 to 7 minutes until the water is absorbed, the vegetables are crisp-tender, and the oats are plump. (The oats should have a consistency similar to cooked brown rice.)
Stir in the green parts of the green onions and serve (with optional hot sauce).