Eclectic Electric Eastern Steamer
Ingredients
- 1 1/2 cups cooked brown rice
- 6 scallions, diced ⓘ
- 1/2 red bell pepper, in strips ⓘ
- 1/2 yellow bell pepper, in strips ⓘ
- 1/2 potato, diced ⓘ
- 1/2 cup broccoli floret ⓘ
- 1/4 cup baby carrots, cut
- 1/4 cup lentils
- 1 1/2 cups vegetable stock ⓘ
- 4 -5 tablespoons soy sauce
- 3 tablespoons rice wine vinegar
- 1 tablespoon cooking sherry ⓘ
- 1 teaspoon honey
- 1 teaspoon powdered ginger ⓘ
Instructions
- Bring the vegetable stock to a boil, stir in the lentils, and set aside.
- Boil the potato until almost done, while conveniently using the steam from the boiling potatoes to steam the bell peppers, broccoli florets, and carrots. Sprinkle them with 1/2 of the ginger, 1/2 the scallions, and all the lemongrass.
- When the potatoes are almost done, pour out the water or fish them out and toss them with the steamed vegetables. Then return to steaming the whole bunch.
- When the lentils are done, once again pour them over the steaming vegetables and toss to combine.
- Toss rice over the whole deal, continue steaming while you --.
- Mix the ginger, honey, sherry, vinegar, 4 tbs of soy sauce, and what remains of the scallions.
- Pour the steaming mixture into a sprayed nonstick skillet and stir fry with the mixed sauce for 5-10 minutes. Add further water, soy sauce, or stock to keep the mixture from getting too dry.
Nutrition & Diet Analysis (per serving)
356
kcal
18% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).