Seusomon
May 17th, 2007, 06:35 PM
Chinese veggies with peanuts
Category: Main Dishes - Rice
Suitable for a: vegan diet
Ingredients:
------------------------------------------------------
1 cup brown rice
2 cups vegetable broth
---
1/2 onion, chopped
3 cloves garlic, coarsely chopped
1-2 inches ginger root, coarsely chopped
1 serrano pepper, very thinly sliced
2-3 Tbsp hoisin sauce
1 Tbsp soy sauce
1/2 tsp lemon juice, or a quarter of a fresh lemon
1/2 tsp sesame oil, or a bit less
1 cup baby carrots, coarsely chopped
1 cup edible-pod peas, chopped into large chunks
1 small bok choi, sliced crosswise into thin strips
1/2 bell pepper, yellow or orange preferred
1/2 cup roasted peanuts
olive oil
Instructions:
------------------------------------------------------
Sautee the brown rice quickly in a little olive oil over medium-high heat. Add vegetable broth, bring to a boil, and cooked covered on low. (It will take 45 minutes or more.)
About 20 minutes before the rice is done, in a large frying pan, sautee the onion and ginger in a couple teaspoons of olive oil on medium-high heat for a couple minutes. Reduce heat to medium or medium-low and add garlic. Sautee briefly, then add about 1/3 cup water, serrano pepper, soy sauce, hoisin sauce, and sesame oil. Add the lemon juice or just drop the quarter lemon in the pan.
Add carrots, cover, and simmer 5 minutes or so. Add pea pods and peppers and simmer another 5 minutes. Add bok choi (stalk portions) and simmer another 5 minutes. Finally, add bok choi (leaf portions) and peanuts and simmer until the greens are limp and dark green.
Serve immediately over the rice.
Additional comments:
------------------------------------------------------
I made this last night, sort of spontaneous, and we both decided it was a "keeper". The exact quantities of veggies don't matter much, of course, just eyeball how much you think you will eat. Don't skimp on the peanuts, they really make it feel like a meal!
Category: Main Dishes - Rice
Suitable for a: vegan diet
Ingredients:
------------------------------------------------------
1 cup brown rice
2 cups vegetable broth
---
1/2 onion, chopped
3 cloves garlic, coarsely chopped
1-2 inches ginger root, coarsely chopped
1 serrano pepper, very thinly sliced
2-3 Tbsp hoisin sauce
1 Tbsp soy sauce
1/2 tsp lemon juice, or a quarter of a fresh lemon
1/2 tsp sesame oil, or a bit less
1 cup baby carrots, coarsely chopped
1 cup edible-pod peas, chopped into large chunks
1 small bok choi, sliced crosswise into thin strips
1/2 bell pepper, yellow or orange preferred
1/2 cup roasted peanuts
olive oil
Instructions:
------------------------------------------------------
Sautee the brown rice quickly in a little olive oil over medium-high heat. Add vegetable broth, bring to a boil, and cooked covered on low. (It will take 45 minutes or more.)
About 20 minutes before the rice is done, in a large frying pan, sautee the onion and ginger in a couple teaspoons of olive oil on medium-high heat for a couple minutes. Reduce heat to medium or medium-low and add garlic. Sautee briefly, then add about 1/3 cup water, serrano pepper, soy sauce, hoisin sauce, and sesame oil. Add the lemon juice or just drop the quarter lemon in the pan.
Add carrots, cover, and simmer 5 minutes or so. Add pea pods and peppers and simmer another 5 minutes. Add bok choi (stalk portions) and simmer another 5 minutes. Finally, add bok choi (leaf portions) and peanuts and simmer until the greens are limp and dark green.
Serve immediately over the rice.
Additional comments:
------------------------------------------------------
I made this last night, sort of spontaneous, and we both decided it was a "keeper". The exact quantities of veggies don't matter much, of course, just eyeball how much you think you will eat. Don't skimp on the peanuts, they really make it feel like a meal!