Spring in a Rice Bowl
Spring Rice Bowl
The funny thing about growing food for a living is you’re often too busy or tired to spend much time in the kitchen. When it’s late and we’re sorting through the odds and ends in our fridge in like hungry bears, stir fries are our go to meal. Green spring veggies like broccoli, kale, mustard greens, radishes, etc belong to the cruciferous (or brassica) family, and are known for their earthy, mustardy flavour. Balance these pungent flavours with a sweet and tangy asian style dressing.
- 2 cups cooked Rice (or grain of your choice)
- 2 tbs sesame oil
- 1/2 tbs Anise or Fennel Seed
- 1/2 tsp dried chili flakes
- 1 clove Garlic diced
- 1 Onion chopped
- 4 cups mixed chopped Vegetables of your choice (Bok Choi, Hon tsai, Broccolini, Radish, Carrots, Crunchy Beans, Kale, Chard)
- Fresh Sprouts (Broccoli or Radish)
- 2 cups Stir Fry Sauce* (store bought, or see below for recipe)
- Fried or Poached Egg (optional)
Heat oil in wok or cast iron pan over high heat. Sauté spices, garlic and onion (1 min). Add vegetables. Sauté 3 min, cooking vegetables evenly. Add sauce to wok and stir well. Cook 2 mins. Scoop rice into bowl and scoop a big serving of vegetables on top. Add a poached egg on top, with a handful of fresh sprouts. I like mine with a soft poached egg because when the yolk breaks you can mix it in like a rich sauce. A dash of hot sauce like Srirach or Habby Jacks is nice, too. Make sure to save some for lunch!