Share
Asian Rice Bowl
Asian Rice Bowl
Cathy Kirkham
Full of flavour, easy to make, great as a leftover lunch.
Ingredients
- 1/2 tbsp olive oil
- 1 cup onion, finely chopped
- 1 lb ground turkey (for vegetarian use beyond meat ground turkey or crumbled tofu)
- 2 garlic cloves, minced
- 1 cup chopped peppers, red or combination of red and yellow
- 1 cup broccoli chopped finely
- 4 green onion, chopped, divided to save 1/3 for garnish
- 2 tsp sesame seeds
- 1/2 cup cilantro, chopped
Sauce
- 1/3 cup tamari
- 2 tbsp rice vinegar
- 1/2 tbsp cornstarch
Directions
Sause
Mix together tamari and rice vinegar
Whisk in cornstarch until thoroughly mixed. Set aside.
Rice and Vegetables
Heat oil, add onion, cook about 2 min
Add turkey and break up into small pieces
Add garlic, pepper and broccoli, cook 5-7 min
Until turkey is no longer pink, stir in sauce and pour into the pan
Cook until thickened and the mixture is coated
Add green onions, serve over cooked rice or noodles if you prefer
Top with remianing green onions, sesame seeds and cilantro
Serve with sriracha and lime juice
