Find amazing and healthy recipes at kulinarian.com
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.
Do you have questions or need help embedding recipes? Contact us at firstname.lastname@example.org
In your blog post, create a "Link" with the text;
Set the link's URL or "href" to the below URL.
The link must include "?embed=link" and any additional parameters
In the footer of your blog (or below your blog post content) add the recipe embed code. This code can be embedded globally on your entire website, for use with all Kulinarian embeds.
You may need to refresh your page or blog post to see the recipe populate.