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Categories:
vegetable oil garlic ginger root scallions choy sweet red bell peppers cabbage chicken water cornstarch miso paste garlic honey soy sauce brown rice sesame oil
Viewed: 11 - Published at: 3 years agoIngredients
- 2 teaspoons vegetable oil
- 1 tablespoon garlic minced
- 1 tablespoon ginger root grated
- 13 cup scallions, spring or green onions thinly sliced
- 2 cups bok choy sliced
- 1/2 cup sweet red bell peppers, roasted slice into 1/8-inch strips
- 4 cups napa (Chinese) cabbage sliced
- 1/4 cup stock chicken stock, or vegetable stock
- 2 teaspoons water
- 1 teaspoon cornstarch dissolved in
- 2 tablespoons miso paste or fermented black bean sauce, if you don't have either of them, just use more soy sauce
- 1 clove garlic minced
- 1 teaspoon honey
- 1 teaspoon soy sauce, tamari
- 2 cups brown rice cooked or leftover, or white rice, prefer short-grain
- 1 teaspoon sesame oil
Method
- Heat oil in wok or large nonstick skillet until hot.
- Add garlic, ginger and scallions, stirring, and cook for about 1 minute.
- Add bok choy and cabbage, stirring, and cook for another 3 to 4 minutes, until stems are tender and leaves are wilted.
- Stir in roasted bell peppers.
- Meanwhile add sauce ingredients into small bowl, stir until well mixed.
- Pour sauce over vegetables, and cook for 1 minute until sauce is thickened.
- Add cooked rice into wok or pan, stirring, and cook for 1 to 2 minutes until rice is heated through and well coated by sauce and mixed with vegetables.
- Remove from heat.
- Serve hot, drizzle with sesame oil on top and enjoy!
