About the Dish

Per Serving
Calories 470
Total Fat 10 g
Saturated Fat 1 g
Trans Fat 0 g
Cholesterol 0 mg
Sodium 750 mg
Total Carbohydrates 83 g
Dietary Fiber 10 g
Sugar 12 g
Protein 13 g
Chef Seth Freedman

Chef Seth has cooked with Oceana, March, and Tabla in NYC, and the Four Seasons and Bacchanalia at Star Provisions in Atlanta. His culinary style focuses on fresh, seasonal ingredients from local, sustainable producers.

Since joining the PeachDish team in 2014 as Culinary Director, Seth Freedman has created hundreds of exciting and fun-to-make menus using fresh, seasonal ingredients from around the South. Seth worked with top chefs in New York and in Atlanta, and worked as the Program Director for a farm to school pilot program aimed at developing standards-based, hands-on garden and cooking curriculum for children from kindergarten to fifth grade. Seth also spent several years working as a farmers market chef in Atlanta. During this time, he established and developed connections between the market and local schools, after-school clubs, senior living facilities, and other community organizations. At these community connection posts, he shared his culinary knowledge and expertise, giving hands on cooking instruction as he explained how farmers markets can benefit an individual's health and community. In 2016, Chef Seth was named a Georgia Grown Executive Chef for his commitment to locally grown food. Seth loves cooking and teaching. This is as obvious when he reminisces on his former role at farmers markets as it is when he discusses his role at PeachDish. He believes that the objectives for both positions are not so different; both as Market Chef and as PeachDish Culinary Director, Seth helps people approach the idea of cooking for themselves, and gives them the tools to do so in a way that improves their health and supports Georgia’s local farming community. PAST WORK: Oceana, NYC, New York; March, NYC, New York; Tabla, NYC, New York; Four Seasons, Atlanta, GA; Star Provisions, Atlanta, GA; Bacchanalia, Atlanta, GA; Seeds of Nutrition, Atlanta, GA; Community Farmers Markets, East Atlanta Village, Atlanta GA.

Hoppy Beer

Whenever the subject is stir-fry, I always want a light hoppy beer. Something about some bitterness with Asian-inspired flavors makes it a perfect match. Try Raleigh's Lonerider Brewing Hoppy Ki Yay for a nice pairing.

Lonerider Brewing Hoppy Ki Yay


• Place a small saucepan over high heat. Add rice, 1 1/2 cups water and 1/4 teaspoon kosher salt. • When water boils, reduce heat to medium-low. Cover, and cook until all liquid has been absorbed and rice is tender, about 15 minutes. • Remove from heat. Set aside, covered, until ready to serve.
MISE EN PLACE • Peel and mince garlic. • Halve carrot lengthwise. Thinly slice crosswise at an angle. • Halve and thinly slice radishes. • Cut broccoli florets into bite-size pieces Halve and thinly slice any remaining stems. • Thinly slice green onion keeping white and green parts separate.
Place a large skillet over medium-high heat. Add 1 teaspoon cooking oil. When oil is hot, stir in carrot, radish and broccoli stems. Cook, stirring, until vegetables begin to sweat, about 1 minute.
• Add sesame oil. • Stir in garlic and onion whites. Cook, stirring, until onion whites begin to become translucent, about 30 seconds.
Stir in broccoli florets. Cook, stirring, until florets darken, about 1 minute.
• Stir in You Saucy Thing sauce. Reduce heat to low. (If sauce starts to scorch, add a splash of water.) • Cook, stirring, until broccoli is just tender, 1-2 minutes. • Taste and adjust seasoning as desired with sriracha and kosher salt.
• Divide rice between 2 plates. • Top with stir-fry, onion greens and benne seeds. Enjoy!