|2 servings||calories per servings 570||protein serving 39 g||carbs per serving 73 g||total fat per serving 13 g|
Stir fry is one of the quickest and easiest ways to put deliciously satisfying, veggie-packed meal on the table! This recipe provides plenty of rich umami - the sixth flavor, discovered by the Japanese - with its hearty combination of beef, mushrooms, eggplant, and tamari. The addition of summer squash and basil balances it out with subtle sweetness and complex herbaceous flavors. A classic bed of white long-grain rice soaks up every last savory drop.
|Nutrition Facts||/ Per Serving|
|Total Fat||13 g|
|Saturated Fat||3 g|
|Trans Fat||0 g|
|Total Carbohydrates||73 g|
|Dietary Fiber||6 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 halve onion. Cut into bite-size pieces.
• Cut eggplant into bite-size pieces.
• Cut squash into bite-size pieces.
• Discard tough mushroom stems. Slice caps.
• Peel and chop garlic.
• Discard jalapeño stem and seeds. Thinly slice flesh lengthwise.
• Pick and thinly slice basil leaves.
In a bowl, toss beef with 1 packet tamari.
• Place a sauté pan over medium-high heat. Add 1 teaspoon cooking oil. When oil is hot, add beef. Cook without disturbing until browned on bottom, about 2 minutes.
• Flip beef. Cook, stirring, until browned all over, about 1 minute.
• Transfer beef to a plate.
Add 1 teaspoon cooking oil to the pan. When oil is hot, add eggplant, onion, jalapeño and garlic. Cook, stirring occasionally, until eggplant is lightly golden, 2-3 minutes.
• Stir in 1 teaspoon cooking oil.
• Add squash and mushrooms. Cook, stirring, until squash is just tender, about 2 minutes.
• Return beef (and its juices) to the pan.
• Stir in remaining 1 packet tamari and benne seeds.
• Fluff rice with a fork. Divide between 2 bowls.
• Top each bowl with stir-fry.
• Garnish stir-fry with basil. Serve with sriracha, as desired. Enjoy!
Born in the USA, Sandra grew up in Latin America, where she learned about Latin American cuisine. In a career that spans more than two decades, food writer and instructor Sandra Gutierrez has taught thousands how to cook. Born in the United States, this bilingual, award-winning Latina author of four cookbooks is considered one of the top national experts on Latin American and Southern regional cuisines.Learn More...