Main meal
Asian Greens & Rice
This quick stir fry and rice dish is easy for a hot lunch or quick dinner prep.
Instructions
- Prepare your rice in a rice cooker, stove top, or you can use packaged microwavable rice.
- Gently massage your greens with a small bit of olive oil and a pinch of salt, set aside.
- Prepare your sauce.
- Heat oil over medium heat and add garlic and ginger. Saute until golden.
- Add greens and saute until lightly cooked, about 2 or 3 minutes.
- Add your sauce.
- Serve greens over rice.
- Add some chili flakes for spice (optional).
Prepped in 10 minutes
Ready in 15 minutes
Serves 2 to 4 people
Ingredients
Sauce
- 1 tbsp tamarind paste
- 1/2 c. Braggs Amino Acids (or other coconut aminos or low sodium tamari)
- 2 tbsp coconut sugar or agave syrup (a bit more if you prefer a sweeter sauce)
- Juice of one lime
- One clove minced garlic
- 1 tsp sriracha sauce (more if you prefer a bit of spice)
- 2 tsp. Hoisin sauce (I like Yau’s as it’s vegan and gluten-free)
Taste for sweetness and spiciness, and adjust to taste.
Meal
- 4 cup Asian greens of your choice (Bok choy, Tatsoi, Chinese broccoli, Choy sum, Yu choy)
- 4 cloves garlic, minced
- 2 tbsp grated ginger
- 1 tbsp olive oil or sesame oil
- 1 cup brown basmati rice
- Chili flakes for garnish and spice (optional)