This is so tasty; you wouldn’t even know it was healthy. The veggies are all blanched for minutes ensuring that you maintain all the vitamins and minerals. When it comes to the rice, I would either use low fat coconut milk to cook it with or otherwise I would use a seasoning from The Spice Mountain called (Nasi Kuning). The spice originates from Indonesia. It has a mix of coconut, turmeric.
Cup of Edamame,
Cup of chopped broccoli,
Cup of kale,
Cup of cavolo nero,
3 x chopped asparagus,
2 x Small bok choi,
2 x tbsp Teriyaki,
1 x tbsp of light soy,
1 x tbsp of Sweet chilli,
1 x Garlic (minced),
2cm x fresh ginger (chopped)
1 x tbsp cornflour,
2 x tbsp chopped coriander,
1 x cup of jasmine rice.
2 x tbsp of Nasi Kuning, or 400ml of coconut milk
In a jar add all the ingredients for the dressing, shake and leave to infuse whilst you prepare the rest of the food,
In a pot, add the rice and the coconut milk. If using the Nasi Kuning, then add 400ml of water and cook according to packet instructions,
When ready place a lid onto the pan and place to one side,
In a pot of boiling water add all the veggies and blanch for 3 minutes max,
Drain the veggie and then add to a clean bowl and stir in the dressing,
In a clean plate add a portion of the rice and then a portion of the veggies,
Enjoy with chopsticks.