One of our most frequent dinners is stir fried vegetables served over rice. We make this all the time, but each time it turns out a little bit differently because we use different vegetables, meats and seasonings. Although that makes it a little difficult to write an exact recipe, it also makes it a really great idea for an ever changing CSA.
Below is our latest favorite version, featuring broccoli, turnips, kohlrabi, cabbage and rice vinegar – all those green and white vegetables look quite pretty! You may not have rice vinegar and fish oil in your pantry already, but they are easily available at local groceries (check the asian section). If you like sushi rolls, you’ll recognize the fresh flavor of rice vinegar that goes nicely with crisp vegetables like these.
Feel free to adjust the spiciness of the red chile flakes. You can also vary the quantities and vegetables in this recipe, but I think it works especially well with crisp green vegetables. This version is vegetarian, but it goes nicely with shrimp or pork.
Ingredients
- 2-3 cups cooked rice
- 1 tsp oil
- 2 TBSP soy sauce or to taste
- 1/2 tsp red chile flakes
- 1 TBSP minced garlic
- 1 TBSP minced ginger
- 1 leek or onion diced
- 1 green bell pepper diced
- 2-3 cups broccoli florets
- 1-2 small white turnips sliced
- 2 TBSP rice vinegar
- 1 TBSP fish sauce
- 1-2 cups sliced cabbage
- 1-2 kohlrabi peeled and sliced
1. Prepare rice and set aside.
2. Add oil, soy sauce, red chiles flakes, garlic, and ginger to a pan on medium heat. Add onion, pepper, broccoli and turnips and saute for approximately 5 minutes. Don’t let the onions get translucent.
3. Add the rice vinegar and fish sauce, cabbage and kohlrabi. Continue to saute until vegetables are heated through. Remove from heat.
Serve the vegetables over rice.
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