|2 servings||calories per servings 515||protein serving 10 g||carbs per serving 99 g||total fat per serving 12 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, have been a part of South Carolina lowcountry cooking since the 1700s, possibly by way of West African slaves or Caribbean trade.
|Nutrition Facts||/ Per Serving|
|Total Fat||12 g|
|Saturated Fat||1 g|
|Trans Fat||0 g|
|Polyunsaturated Fat||3 g|
|Monounsaturated Fat||4 g|
|Total Carbohydrates||99 g|
|Dietary Fiber||8 g|
In a small saucepan with a lid, combine rice, 1 3/4 cups water and 1/4 teaspoon kosher salt. Place over high heat, and bring to a boil. Reduce heat to low, cover, and cook 35 to 40 minutes, or until all liquid is absorbed. Remove from heat, and keep rice covered.
MISE EN PLACE
Peel and thinly slice onion. Trim and thinly slice turnips. Trim and thinly slice carrot at an angle. Cut or tear greens leaves into bite-size pieces. Peel and mince ginger. Peel and mince garlic.
Place a large sauté pan over high heat, and add 1 teaspoon cooking oil. When oil is shimmering, add onion. Cook, stirring occasionally, until it just begins to become translucent and lightly brown, 1-2 minutes.
Add sesame oil, turnips and carrots. Cook, stirring occasionally, 4-5 minutes.
Reduce heat to medium, stir in ginger and garlic, and cook 1 minute more.
Add greens, 1/4 cup water and You Saucy Thing. Cook, stirring, until greens are wilted, 3-4 minutes.
Fluff rice with a fork, and divide between 2 bowls. Top with 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...