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

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
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

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.