|2 servings||calories per servings 470||protein serving 13 g||carbs per serving 83 g||total fat per serving 10 g|
Not much beats a simple stir-fry to cap off your busy weekday, especially when it’s made with colorful, seasonal veggies and is ready in just half an hour. Broccoli, radishes and carrots are flavorful to begin with, but they take on fragrant onion, garlic and sesame oil like a dream. A splash of Chinese Southern Belle’s You Saucy Thing seals the deal. It’s all served over a bed of jasmine rice and topped with a final drizzle of sriracha (add more if you like the heat!) and a sprinkle of benne seeds for crunch.
|Nutrition Facts||/ Per Serving|
|Total Fat||10 g|
|Saturated Fat||1 g|
|Trans Fat||0 g|
|Total Carbohydrates||83 g|
|Dietary Fiber||10 g|
• 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.
• Discard tough broccoli stem. Halve and thinly slice any tender stems. Cut florets into bite-size pieces.
• 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 begins to become translucent, about 30 seconds.
Add broccoli florets. Cook, stirring, until florets darken, about 1 minute.
• Stir in You Saucy Thing sauce. Reduce heat to low. (If sauce begins 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!
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...