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 servingsPrep
10 minCook
5 minReady
18 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | teaspoons |
vegetable oil
|
|
| 1 | tablespoon |
garlic
minced |
|
| 1 | tablespoon |
ginger root
grated |
|
| ⅓ | cup |
scallions, spring or green onions
thinly sliced |
|
| 2 | cups |
bok choy
sliced |
*
|
| ½ | cup |
roasted red bell peppers
slice into 1/8-inch strips |
|
| 4 | cups |
napa (Chinese) cabbage
sliced |
|
| Sauce | |||
| ¼ | cup |
vegetable stock
or other stock |
|
| 2 | teaspoons |
water
|
|
| 1 | teaspoon |
cornstarch
dissolved in |
|
| 2 | tablespoons |
miso paste
or fermented black bean sauce, if you don't have either of them, just use more soy sauce |
|
| 1 | clove |
garlic
minced |
|
| 1 | teaspoon |
honey
|
|
| 1 | teaspoon |
soy sauce, tamari
|
|
| Others | |||
| 2 | cups |
brown rice
cooked or leftover, or white rice, prefer short-grain |
|
| 1 | teaspoon |
sesame oil
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1E+1 | ml |
vegetable oil
|
|
| 15 | ml |
garlic
minced |
|
| 15 | ml |
ginger root
grated |
|
| 79 | ml |
scallions, spring or green onions
thinly sliced |
|
| 473 | ml |
bok choy
sliced |
*
|
| 118 | ml |
roasted red bell peppers
slice into 1/8-inch strips |
|
| 946 | ml |
napa (Chinese) cabbage
sliced |
|
| Sauce: | |||
| 59 | ml |
vegetable stock
or other stock |
|
| 1E+1 | ml |
water
|
|
| 5 | ml |
cornstarch
dissolved in |
|
| 3E+1 | ml |
miso paste
or fermented black bean sauce, if you don't have either of them, just use more soy sauce |
|
| 1 | clove |
garlic
minced |
|
| 5 | ml |
honey
|
|
| 5 | ml |
soy sauce, tamari
|
|
| Others: | |||
| 473 | ml |
brown rice
cooked or leftover, or white rice, prefer short-grain |
|
| 5 | ml |
sesame oil
|
|
Directions
Heat oil in wok or large nonstick skillet until hot. Add garlic, ginger and scallions, stirring, and cook for about 1 minute.
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.
Remove from heat. Serve hot, drizzle with sesame oil on top and enjoy!
