Sign in

with Email

Reset password


Not a member?
Join now for FREE!

by Ingredient
Search

Quick Asian Risotto

StarStarStarStarEmpty star

Your rating

Quick Asian Risotto

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
Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber

Ingredients

Amount Measure Ingredient Features
2 teaspoons vegetable oil
Camera
1 tablespoon garlic
minced
Camera
1 tablespoon ginger root
grated
Camera
cup scallions, spring or green onions
thinly sliced
Camera
2 cups bok choy
sliced
* Camera
½ cup roasted red bell peppers
slice into 1/8-inch strips
Camera
4 cups napa (Chinese) cabbage
sliced
Camera
Sauce
¼ cup vegetable stock
or other stock
Camera
2 teaspoons water
Camera
1 teaspoon cornstarch
dissolved in
Camera
2 tablespoons miso paste
or fermented black bean sauce, if you don't have either of them, just use more soy sauce
Camera
1 clove garlic
minced
Camera
1 teaspoon honey
Camera
1 teaspoon soy sauce, tamari
Camera
Others
2 cups brown rice
cooked or leftover, or white rice, prefer short-grain
Camera
1 teaspoon sesame oil
Camera

Ingredients

Amount Measure Ingredient Features
1E+1 ml vegetable oil
Camera
15 ml garlic
minced
Camera
15 ml ginger root
grated
Camera
79 ml scallions, spring or green onions
thinly sliced
Camera
473 ml bok choy
sliced
* Camera
118 ml roasted red bell peppers
slice into 1/8-inch strips
Camera
946 ml napa (Chinese) cabbage
sliced
Camera
Sauce:
59 ml vegetable stock
or other stock
Camera
1E+1 ml water
Camera
5 ml cornstarch
dissolved in
Camera
3E+1 ml miso paste
or fermented black bean sauce, if you don't have either of them, just use more soy sauce
Camera
1 clove garlic
minced
Camera
5 ml honey
Camera
5 ml soy sauce, tamari
Camera
Others:
473 ml brown rice
cooked or leftover, or white rice, prefer short-grain
Camera
5 ml sesame oil
Camera

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.

Add the bok choy and cabbage.
Stirring, and cook for another 3 to 4 minutes, until stems are tender and leaves are wilted.

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.

Stir in roasted bell peppers, pour sauce over vegetables.
Stirring, and cook for 1 to 2 minutes

Remove from heat. Serve hot, drizzle with sesame oil on top and enjoy!

Serve hot, drizzle with sesame oil and enjoy!



* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 517g (18.2 oz)
Amount per Serving
Calories 85015% from fat
 % Daily Value *
Total Fat 14g 22%
Saturated Fat 2g 12%
Trans Fat 0g
Cholesterol 1mg 0%
Sodium 893mg 37%
Total Carbohydrate 54g 54%
Dietary Fiber 9g 34%
Sugars g
Protein 42g
Vitamin A 30% Vitamin C 69%
Calcium 14% Iron 30%
* based on a 2,000 calorie diet How is this calculated?
 

Email this recipe