|2 servings||calories per servings 490||protein serving 10 g||carbs per serving 79 g||total fat per serving 15 g|
Root vegetables make a hearty base for this slightly sweet, slightly spicy stir-fry. Don’t worry; we’ve got your greens here, too, plus one of our favorite sauces from Atlanta-based Chinese Southern Belle. Benne seeds, an heirloom variety of sesame grown on the Southern coast for centuries, add a nutty touch that is familiar to American and Asian palates.
|Nutrition Facts||/ Per Serving|
|Total Fat||15 g|
|Saturated Fat||2 g|
|Trans Fat||0 g|
|Total Carbohydrates||79 g|
|Dietary Fiber||11 g|
• Place a small saucepan over high heat. Add rice, 1 3/4 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, 35-40 minutes.
• Remove from heat. Set aside, covered, until ready to serve.
MISE EN PLACE
• Peel and thinly slice onion.
• Thinly slice turnip.
• Thinly slice carrot at an angle.
• Peel and mince ginger.
• Peel and mince garlic.
• Discard any tough greens stems. Cut or tear leaves into bite-size pieces.
Place a sauté pan over high heat. Add 1 teaspoon cooking oil. When oil is hot, add onion. Cook, stirring occasionally, until onion begins to lightly brown, 1-2 minutes.
Add sesame oil, turnip and carrot. Cook, stirring occasionally, until vegetables are crisp-tender, 4-5 minutes.
Reduce heat to medium. Stir in ginger and garlic. Cook, stirring, until fragrant, about 1 minute.
Add greens, You Saucy Thing sauce and 1/4 cup water. Cook, stirring, until greens are wilted, 3-4 minutes.
• Fluff rice with a fork. Divide between 2 bowls.
• Top with stir-fry and benne seeds, and enjoy!
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.Learn More...