This recipe serves two people. Once everything is prepped the cooking process takes approximately 10 minutes.
Ingredients & Method:
1. Cook a batch of jasmine rice. There are times when I prefer to use organic brown rice for flavor and sustainable energy.
Rinse three times
1 cup of Jasmine rice
Place rice in a thick-based pot with two cups of cold water and cook on low heat for approximately 20 minutes with moderate stirring. No salt or seasoning is necessary.
2. Fire up your wok or a deep pot with a thick base on moderate to high temperature with
2 T of a clean, healthy-grade canola oil
3. In a separate bowl, combine and whisk, then carefully add to
1 t garlic, finely sliced
1 cup hot water
1 t sesame oil
¼ cup light soy sauce (Tamari if you are gluten intolerant)
Juice of 2 limes
1 T palm sugar or honey
1 T lemongrass, very finely chopped
½ cup finely sliced carrots
½ cup finely sliced sweet potato
¼ cup precooked Garbanzo beans
5. Maintain stirring and cook for 30 seconds. Add
1 cup broccolini
1 ½ cups iceberg lettuce, roughly torn (I use the inner section of the lettuce as it is sweet and firm)
¼ cup green peas
½ cup green beans (top and tail the beans, then cut into half lengths)
½ cup shitake mushrooms (I prefer to use dried shitake, they offer a more aromatic flavor, soak them in boiling water until soft before adding to the wok)
6. Stir liberally for approximately 20 seconds. In a separate bowl, combine and add to the wok
1 T fresh ginger, very finely chopped
½ cup coarsely chopped mint
½ cup coarsely chopped cilantro
½ cup coarsely chopped roasted unsalted peanuts (I prefer to pan roast raw peanuts for this dish)
1/3 cup finely sliced red onions
7. Once all the ingredients are combined, stir or wok toss your dish to ensure all ingredients are lightly and evenly cooked. The aim is to have a dish with vibrant colors, crisp textures and fresh healthy flavors. To finish, simply dish up your Jasmine rice and add an even portion of vegetables and sauce for two.
Andre Sickinger is a Los Angeles-based chef. For more information visit theaustralianchef.com.
Originally published in May 2011