Cart
  • 0
  • 0

Cart

  • A minimum order of $45 is needed for delivery.

About the Dish

  • Basmati Rice

    Basmati Rice

  • Sesame Oil

    Sesame Oil

  • Tamari

    Tamari

  • Turbinado Sugar

    Turbinado Sugar

  • Broccolini

    Broccolini

  • Carrot

    Carrot

  • Cashews

    Cashews

  • Shallot

    Shallot

  • Ginger

    Ginger

  • Corn Starch

    Corn Starch

METHOD

1
Prepare your mise en place: Wash broccolini. Cut bite-size florets off the stem; thinly slice stem. Peel, halve and thinly slice carrot. Peel, halve and thinly slice shallot. Peel and mince ginger. Peel and mince garlic.
2
Place rice in a sieve, and rinse under running water 1 minute. Drain. In a small saucepan with a lid, combine 1 3/4 cups water and 1 teaspoon kosher salt. Place over high heat and bring to a boil. Stir in rice. When water returns to a boil, reduce heat to low, cover pot, and cook 30 to 35 minutes, or until all liquid is absorbed. Remove from heat, but keep rice covered.
3
In a small bowl, combine sesame oil, soy sauce, sriracha, sugar and cornstarch. Stir well. Place a large saute pan over high heat, and add cooking oil. When oil is shimmering carefully add broccolini and carrots. Cook 4-5 minutes while stirring intermittently. Turn heat down to medium, stir in cashews, shallot, ginger and garlic, and cook 1 minute more. Stir in sauce and remaining 1/4 cup water. Cook 1 minute, or until sauce thickens slightly.
4
Fluff the rice with a fork and divide between 2 bowls. Top with broccolini mixture. Enjoy!