1 1/2 pounds broccoli
4-5 large carrots
2 red or yellow peppers
2 heaping handfuls of mizuna
2 cups soaked brown rice
1. Start by making the rice. I soak my rice all day because I believe it makes the rice softer. Also, I make my rice in a rice cooker, but there is nothing wrong with doing it on the stove. Cooking rice on the stove is just as easy as doing it in a rice cooker, but you can’t forget about it.
2. Start by covering the rice in water. They water level should be at least an inch higher then the rice. Then bring the rice to a boil. Stir it and let it simmer until it finishes cooking. It takes about 40 minutes but really depends on the type and variety you are using.
3. While the rice is cooking start cutting the veggies into uniform pieces. Size doesn’t matter as long as they cook evenly. Start by cutting the onion, I like to cut the onion into crescents. Then move on to the broccoli, which gets a little messy. After the broccoli, cut the carrots I cut them in diagonals but you have do them as you please. Finally cut up the pepper.
4. Now that everything is cut, you are ready to start cook. Heat a wok. Once it is hot add a splash of water and onions. Cook the onions for a few minutes then add the broccoli. At this time start making the sauce for the veggies. Once the sauce is finished add the carrots and pepper. Cook for another five minutes or until the veggies are done to your liking.
5. When the veggies are done, add the mizuna and sauce. Make sure to stir the sauce before adding it to the veggies. If you don’t, you will find that the liquids have separated while it sat and some parts will be sweeter then others. Bring the sauce to a boil and then serve.
6 tbsp tamari
4 tbsp maple syrup
2 tbsp sesame oil
2/3 cups of water
3 cloves dices garlic
- Pour all of the liquid into a measuring glass.
- Add the diced garlic and mix.
- Taste the sauce and make sure the flavors are to your liking.