Spicy Korean (Inspired) Rice with Vegetables

40c

Most people will run into one of those nights where all there is left in the fridge is a wilting thing of lettuce, a few ribs of celery and the stems of broccoli that they just don’t know what to do with. I had one of those nights tonight and was at a loss as to what to cook for supper. I came across this recipe on Epicurious that inspired what I made for dinner tonight. I did some major adaptations – and you can too – to suit my needs in using up the odds and ends in the fridge. The result was a delicious fiber filled dish to top over rice. I filled it out with a fried egg (for protein) and a hash brown, baked in the toaster oven. Make extra rice and throw in an extra hash brown to pack for lunch the next day.

Serves 2
Ingredients
For sauce:
1/3 cup water
– 1/3 cup light soy sauce
– 2-3 tsp gochujang (Korean hot pepper paste that is slightly sweet and less hot than red pepper flakes)
– 1 tbsp brown sugar

For rice dish
– 2 cups uncooked rice
– 3 tbsp sesame seeds
– 1/4 cup coconut oil
– 3 cloves garlic, finely chopped
– 1cm2 knob of ginger, peeled and finely chopped
– 1 small onion, chopped
– 3 broccoli stems, chopped into thin slices (you can peel the tough outer skin first if you prefer)
– 3 ribs of celery, chopped, white parts removed
– 1 head of romaine leaves, finely chopped (into shreds)

Instructions:
1. First put the rice on to cook.
2. Mix the sauce ingredients together in a bowl and set aside.
3. Toast the sesame seeds on a dry pan over medium heat until they start to brown. Set aside.
4. Melt coconut oil over medium heat, then add garlic and ginger. Allow garlic and ginger to release their aromas and start to brown slightly, then add onions.
5. Add broccoli and celery and allow to cook until they start to soften, about 7 minutes.
6. Add the lettuce, turning heat down to a simmer for 2 minutes.
7. Pour sauce over vegetables in pan.
8. Serve with rice, topped with sesame seeds and your choice of sides!

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