Ingredients
1 medium sweet potato
1/4 red pepper
1/4 green pepper
1 cup sliced mushrooms
1 large clove garlic
1/2 teaspoon chopped ginger
4 T soy sauce
1 T toasted sesame oil
1 T honey
1 teaspoon lemon juice
1 cup white brown rice
1 1/4 cup vegetable stock
1/4 cup coconut milk
Cut the sweet potato into half moons and put in a baking dish with olive oil, salt and pepper. Bake on 350 until cooked and slightly browned (~35 minutes).
In small saucepan, add a little oil. Add the rice and stir over medium heat until translucent. Turn heat to low, then add the vegetable broth and coconut milk slowly as you would with a risotto, stirring frequently until the rice is cooked through.
In small saucepan, add a little oil. Add the rice and stir over medium heat until translucent. Turn heat to low, then add the vegetable broth and coconut milk slowly as you would with a risotto, stirring frequently until the rice is cooked through.
Sautee mushrooms and peppers in toasted sesame oil. Once they begin to soften, lower heat and add garlic and ginger.
Mix the soy sauce, honey and lemon in a small bowl. After a few more minutes, add this to the vegetables. Time this so that when you add the sauce, the sweet potatoes are ready to go in.
Adapted from this recipe.
This looks great and easy to cook!
ReplyDeleteThanks!It's arguable whether it can reeeally be called a stir-fry, since the veggies are either roasted or sauteed. But it tasted good, which is the important thing.
ReplyDelete