Chef's Quick Tip: Vegetable rice bowl

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Chef's Quick Tip: Vegetable rice bowl

Chef Justin, from the 'Port Restaurant in Westport, shares how to make one of his best-selling and nutritious dishes: vegetable rice bowl.

Recipe:

The ratio of rice and vegetable mix can be changed on your preference.

You can use any pre-cut vegetable mix such as a slaw mix.

Otherwise, cabbage, zucchini, beets, carrot, bell peppers, squash, broccoli, all work nicely.

1. In a medium sized sauté pan add the blended oil and sweat the Garlic and Ginger to soften and make fragrant. Roughly 1 min.

2. Add the Vegetable mix sautéing to soften the vegetables. After about 2 min add the rice and the coconut curry sauce. Let simmer and reduce for about 4 min. The rice will absorb some of the extra sauce. Check seasoning.

3. Serve hot and with garnish. Some ideas are lime wedge, cilantro, crispy won tons, bean sprouts, sesame seeds.

Ingredient                                                           Amount

Coconut Curry Sauce - see recipe                     2 oz

Rice Mix                                                              1 C

Vegetable Mix                                                     1 C

Blended Oil                                                         1 Tbsp

Ginger, Minced                                                    1 tsp

Garlic, Minced                                                     1 tsp

For more from Chef Justin, check out his website.

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