Chop, slice, stir and toss. Do that to a few fresh vegetables, sauté, and you’ve got yourself a rice bowl in less time than it takes to prepare most anything from scratch in your kitchen. That’s about as simple as it gets for a nourishing vegetarian rice bowl. But as foodies know, “The secret is in the sauce.”
Take a crack at this flavorful, versatile dish that’s a staple on Asian family tables. Get creative. Try different veggie combinations. Then shake in Ink Garlic Sesame Soy Sauce for a nutty garlicky taste. Or, if you like sweet and heat, switch out the Garlic Sesame to Ink Orange Chili Soy Sauce; either one dresses up the flavor of vegetables and rice like gangbusters.
1 cup broccoli florets
½ cup thinly sliced carrots
1 cup shredded cabbage
½ cup snap peas
½ cup sliced Baby Bella or shiitake mushrooms
½ chopped medium-size sweet onion
Handful of bean sprouts
Bunch of cilantro
2 chopped green onions
2 cups cooked jasmine or basmati rice
3 tbsp. Ink Garlic Sesame Soy Sauce or Ink Orange Chili Soy Sauce (or any of our six robust flavors)
1 tbsp. peanut oil or 1 tsp. sesame oil
2-3 tsp. honey or maple syrup (less or none if using Ink Orange Chili Soy Sauce)
Sauté all of the ingredients except cilantro, green onions, rice, and sauce in a little peanut or sesame oil for about 5-8 minutes on medium heat in large skillet or wok. Thoroughly mix up the secret sauce and add to cooked vegetables after removing from heat, using all or a portion of the sauce as desired. Serve over individual bowls of rice. Garnish bowls with cilantro, chopped green onions, or both.
Serves 3-4 as a stand-alone meal.