18 oz.can water chestnutsdrained, sliced or chopped
18 oz. canbamboo shootsdrained
1smallbunch of kalecored and chopped
1cupedamamesteamed
1teaspoonred peppercrushed
2cupsvegetable broth or water
Sauce Ingredients
¼cuptoasted sesame oil
⅓cuprice vinegar
2tablespoonsTamari Sauceor Soy Sauce
1tablespoonginger rootpeeled and grated
1teaspoonlemon juice
2tablespoonsbrown sugar
1tablespoonhot Chinese mustard
2scallionschopped
1tablespoonsesame seeds(optional; for kale)
Pickled Onion Ingredients
½mediumred onionsliced
½cupapple cider vinegar
2tablespoonssugar
1teaspoon salt
Instructions
Pickled Onion Instruction
Combine vinegar, sugar and salt in small saucepan and bring to boil
Place sliced onions in a jar; pour vinegar over onions; allow to refrigerate for 30 minutes
Rice Instruction
Rinse and drain basmati rice
In a saucepan on high heat, add broth and rice; bring to boil; cover and reduce heat to simmer for 15 minutes
Edamame Instruction
In a medium saucepan, add 1 cup of water; place steaming basket in saucepan and bring water to boil; place shelled edamame in steamer basket for 5-10 minutes
Sauce Instruction
Combine all ingredients and allow to rest at room temperature for 10 minutes
Kale Instructions
In a bowl, combine 1 tablespoon sesame oil, sesame seeds (optional), 1 tablespoon crushed red peppers, ½ teaspoon salt; stir then add chopped kale; toss to coat kale 2-3 minutes
In a dry skillet on high heat, add kale to pan, tossing constantly for 2 minutes; remove from heat/set aside
Vegetable Instruction
In the same skillet the kale was cooked, add 1 teaspoon sesame oil; bring heat to medium-high; add green bell pepper, garlic, carrots, water chestnuts and bamboo shoots tossing constantly 2 – 3 minutes; remove from heat/set aside
Bowl Assembly
Assemble ingredients by first adding basmati rice, then kale, carrots, bamboo shoots, peppers, edamame and pickled onions
Drizzle sauce over rice bowl; garnish with scallions
Notes
Step by Step Directions
Prepare pickled onions; refrigerate
Cook the rice
Steam edamame
Make the sauce
Cook the kale
Saute vegetables
Assemble ingredients by first adding basmati rice, then kale, carrots, bamboo shoots, peppers, edamame and pickled onions
Drizzle sauce over mixture; garnish with scallions