Chinese Vegetables and Rice
PREP TIME: 10 MINS
COOK TIME: 20 MINS
TOTAL TIME: 30 MINS
YIELDS: 2 SERVINGS
NUTRITIONAL INFO PER 1 CUP OF VEGETABLE MIX AND 2 CUPS OF STEAMED RICE WITHOUT TOASTED CASHEWS
CALORIES: 475
FAT: 2 GRAMS
PROTEIN: 14 GRAMS
CARBS: 95 GRAMS
INGREDIENTS
8 oz of mushrooms chopped
½ cup onion, diced
2 cups napa cabbage, finely shredded
3 tbsp low sodium soy sauce
1 green onion, thinly sliced
¼ cup cilantro, chopped (optional)
¼ tsp toasted sesame oil (optional for more authentic flavor, adds 10 cal and 1 g of fat to the entire recipe)
Chili flakes (optional)
4 cups steamed rice
2 tbsp toasted cashews, chopped (optional) Nutrition information does not include the toasted cashews.
INSTRUCTIONS
1). Steam rice according to package directions.
2). While rice is steaming, in a medium large pot or pan add the mushrooms, onions, and cabbage, 3 tbsp low sodium soy sauce and cook over medium high heat.
3). Cover with a lid for a few minutes to help them release their water and then remove the lid and cook down for another 5-10 minutes until they are no longer super watery.
4). Once the vegetables have cooked down, turn off the heat and add the cilantro, green onions, chili flakes if using, and the ¼ tsp toasted sesame oil if using.
5). Stir to mix well. Serve with steamed rice and enjoy!
NOTES
*one serving is 1 cup of veggies and 2 cups of steamed rice.
I love this. I do similar but I load up the veggies. I do cabbage, lots of broccoli, green peas, carrots, cauliflower, lots of onion. Chopped into bite size pieces. Braggs amino, and ae ploy sweet chili sauce.and some red pepper flakes. Love your site, and generosity.