Quick Asian Risotto

Name: Quick Asian Risotto
Yield: 2
Cuisine: Asian
Ingredients: vegetable oil; garlic; ginger root; scallions, spring or green onions; bok choy; sweet red bell peppers, roasted; napa (Chinese) cabbage; vegetable stock; water; cornstarch; miso paste; garlic; honey; soy sauce, tamari; brown rice; sesame oil

Submitted by happyzhangbo

Using cooked short-grain brown rice makes this super quick and tasty Asian risotto, it can be an appetizer or a simply delicious meal!

YIELD

2 servings

PREP

10 min

COOK

5 min

READY

18 min

Ingredients

TEASPOONS VEGETABLE OIL

TABLESPOON GARLIC
minced

TABLESPOON GINGER ROOT
grated

⅓

CUP SCALLIONS, SPRING OR GREEN ONIONS
thinly sliced

CUPS BOK CHOY
sliced *

CUP ROASTED RED BELL PEPPERS
slice into 1/8-inch strips

CUPS NAPA (CHINESE) CABBAGE
sliced

Sauce

CUP VEGETABLE STOCK
or other stock

TEASPOONS WATER

TEASPOON CORNSTARCH
dissolved in

TABLESPOONS MISO PASTE
or fermented black bean sauce, if you don't have either of them, just use more soy sauce

CLOVE GARLIC
minced

TEASPOON HONEY

TEASPOON SOY SAUCE, TAMARI

Others

CUPS BROWN RICE
cooked or leftover, or white rice, prefer short-grain

TEASPOON SESAME OIL

Directions

We only need these a few ingredients to make this delicious Asian risotto.

Heat oil in wok or large nonstick skillet until hot. Add garlic, ginger and scallions, stirring, and cook for about 1 minute.

Then slice the scallions, finely chop or mince the garlic and ginger.

Heat the oil in a wok or nonstick skillet until hot, add the garlic, ginger and scallions.

Add bok choy and cabbage, stirring, and cook for another 3 to 4 minutes, until stems are tender and leaves are wilted. Stir in roasted bell peppers.

Meanwhile add sauce ingredients into small bowl, stir until well mixed. Pour sauce over vegetables, and cook for 1 minute until sauce is thickened.

Add cooked rice into wok or pan, stirring, and cook for 1 to 2 minutes until rice is heated through and well coated by sauce and mixed with vegetables.