Start the season off right with this healthy rice bowl filled with lots of vegetables and a bit of spice.
Yield: Serves 4
2 cups rice (or grain of your choice)
2 tbs sesame oil
½ tbs anise or fennel seed
½ tsp dried chilli flakes
1 clove garlic, diced
1 onion, chopped
4 cups mixed chopped vegetables of your choice (bok choi, hon tsai tai, broccolini, radish, carrots, crunchy beans, kale, chard)
Fresh sprouts (broccoli or radish)
2 cups stir fry sauce* (store bought, or see below for recipe)
Fried or poached egg (optional)
* Stir Fry Sauce: Mix well until smooth: ½ cup soy sauce (or substitute), ¼ cup apple cider vinegar, ½ tsp ground ginger, 1 tbs honey (heat first if chunky or sub maple syrup), 1 cup broth (vegetable or chicken), 2 tbs organic corn starch, ¼ cup water.
Boil rice in 2 cups water until water is absorbed (approximately 25 minutes). Heat oil in wok or cast iron pan over high heat. Sauté spices, garlic and onion (1 minute). Add vegetables. Sauté 3 minutes, cooking vegetables evenly. Add sauce to wok and stir well. Cook 2 minutes. Scoop rice into bowl and scoop a big serving of vegetables on top. Add a poached egg on top (or a soft-poached egg if you want to create a creamy sauce) with a handful of fresh sprouts. A dash of hot sauce is nice too. Make sure to save some for lunch!