Stir frys was something I made a lot as a new vegan and plant based eater and is something that I still enjoy a lot! After a visit to local vegetarian restaurant Sajjva I started enjoying them in this format along with a broth and rice as opposed to my regular seasoning and rice noodles. At Sajjva I had the most delicious rice bowl with a rich broth and lots of mushrooms. It really warmed me from the inside out. This recipe I am sharing here today is rather different though, while sticking to the brothy concept. It’s full of flavours I like to eat in the spring and summer with a zesty lime and miso broth and lots of green vegetables. Yum!

Malin x

 

This recipe features in the video above along with these delicious dinner dishes: Vegan Caesar Salad, Cauliflower and Chickpea Coconut Curry, Kimchi Fried Rice and Roasted Tomato and Garlic Spaghetti.

Brothy Rice Bowl w. Green Stir Fry

Serves 4.

INGREDIENTS:

For the broth:

4 cups water

2 tbsp light miso paste

2 tsp chili oil

1 lime, zest and juice

Salt or soy sauce, to taste

For the stir fry:

Oil, for frying

3 garlic cloves, finely chopped

2 tbsp grated fresh ginger

1 small or 0,5 large broccoli

1 large carrot

0,25 medium cabbage

0,5 large leek

2 heads pak choi

Salt or soy sauce, to taste

Serve with:

Cooked white, brown or wild rice (I estimate 1 cup dry rice for 4 servings)

Toasted sesame seeds

METHOD:

Put your rice on first so that it’s ready when you finish the other tasks. Cook according to the rice you are using, making sure you rinse it first.

Prepare your vegetables. Cut your broccoli into bite sized florets. If using a whole broccoli feel free to cut the hard bit off the outside of the stem and then slice it into bite sized pieces to cook as well. Slice your leek into cm-thick slanted slices. Cut your carrot into thick match sticks. Slice your cabbage roughly, Separate the leafy part from the stem of the pak choi and chop the stem into chunks. Set the leaves aside, rip them into smaller pieces if they’re large but keep in mind they shrink as they wilt later.

Set the veggies aside and prepare a paste for the broth. Combine all the ingredients except the water in a small bowl. Simply add a small splash of the water to the bowl and mix it all together well, then set aside. Put the remaining water on to boil.

As thee water works its way to boiling stir fry your veggies. Place a large frying pan or a wok if you have one over medium-high heat. Drizzle a little bit of oil into the pan, I use rapeseed, and add your garlic and ginger once the pan is hot. Saute for a minute or until fragrant. Add in all your veggies except for the leafy part of the pak choi. Season with salt or soy sauce. Stir fry for 5-6 minutes or until the veggies are brightly coloured and have softened but still have a little bite to them. Add in the leafy part of the pak choi and stor fry another minute or until it’s wilted. Take off the heat.

Once the water for the broth has boiled whisk in the flavoured miso paste you made earlier. Season with salt or soy sauce to taste.

Serve your rice at the bottom of a deep bowl. Pile your stir fried vegetables on top and pour the broth over it all. Finish with a sprinkling of toasted sesame seeds.

a week of bowl broccoli broth cabbage carrot citrus dinner fresh leek lime pak choi rice stir fry summer vegetables zest