Vegetable Stir-Fry

Great

% Daily Values based on a 2,000 calorie diet

Step 1

In a medium pot, combine the rice with 1½ cups of salted water (double for 4 portions). Bring to a boil, then reduce the heat, cover, and simmer for 14 to 18 minutes until the water is absorbed and the rice is tender. Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork and keep warm.

Step 2

While the rice cooks, cut the root ends off the bok choy and separate the leaves. Trim the stem ends of the string peas and pull off the tough string along each pod. Mince the garlic and keep it set aside.

Step 3

In a large pan, heat a drizzle of oil over medium. Add the peanuts and ½ of the minced garlic. Cook, stirring often, for 1 to 2 minutes until fragrant and lightly browned. Transfer the peanuts to a bowl and wipe out the pan.

Step 4

In the same pan, heat a generous drizzle of oil over medium-high heat. Add the white bottoms of the bok choy and sauté for 3 to 4 minutes until beginning to soften. Then add the mushrooms, string peas, and the remaining garlic. Cook for another 1 to 2 minutes until fragrant. Add the ponzu sauce, sesame oil, and yellow sesame spice blend. Stir everything together and cook for 1 to 2 minutes until the vegetables are tender-crisp. Season with salt and pepper to taste.

Step 5

Divide the cooked rice evenly between your plates. Top with the stir-fried vegetables. Garnish each bowl with the garlicky toasted peanuts. Bon appétit!