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Asian Veggie Bowl
The bok choy's leafy greens & crunchy stalks add nice texture to this satisfying asian inspired dish. The black rice makes this dish as enticing to look at as it is to eat.
Prep Time: 00:10
Cook Time: 00:25
1 bunch baby bok choy
4 cloves garlic
12 oz button mushrooms
2 tbsp white wine vinegar
4 tbsp soy sauce (low sodium)
2 tbsp sesame oil
2 oz cashews
vegetable broth for sautéing
1Bring at least 6 cups of water to a boil in a large pot. Add rice and boil until tender, about 30 minutes. Drain & set aside until meal is ready.
2Wash & dry all produce. Separate bok choy leaves from stems & thinly slice stems. Mince garlic. Thinly slice radishes. Thinly slice mushrooms.
3Marinate radishes by combining radishes and vinegar with a pinch of salt in a small bowl.
4Heat 3 TBSP of vegetable broth in a large pan over medium-high heat. Add garlic. Cook, stirring occasionally, until starting to brown, 1-2 minutes. Add mushrooms and cook, tossing, until softened and slightly caramelized, about 5 minutes.
5Add bok choy stems and cook until tender, about 3 minutes. Add bok choy leaves, soy sauce and sesame oil. Toss to coat entire mixture. Cook until bok choy leaves are just wilted, 1-2 minutes.
6Divide rice between 4 bowls. Top with mushroom and bok choy mixture. Garnish with marinated radishes and chopped cashews.
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