1 Tablespoon peanut oil
2 heads of broccoli, trimmed with stems, and chopped into bite-size pieces (GBFood)
2 cloves of garlic, sliced
1 Tablespoon shaved fresh ginger root
2 carrots, peeled and thinly sliced on the diagonal (GBFood)
3 Tablespoons soy sauce
2 Tablespoons rice vinegar
1/2 teaspoon sesame seed oil
2 celery stalks, trimmed and sliced into 1/2 inch pieces
1/2 head of red cabbage, thinly sliced
1 cup daikon radish, peeled and cut into thin matchsticks, plus some for garnish (GBFood)
1 1/2 cups water
1 cup Jasmine rice
1. In a 1.5-quart saucepan combine rice and water, stirring until water is cloudy. Let stand 5 minutes. Bring to a boil over high heat. Cover and reduce heat to low and let simmer for 10 minutes or until water has evaporated. Remove from heat and let stand 5 minutes. Stir to fluff.
2. Make sure that all of your ingredients are chopped and ready to cook before you begin. Combine soy sauce, vinegar, and sesame oil into one bowl.
3. Meanwhile heat large wok over medium heat until entire wok is hot. Add peanut oil and coat pan. Add broccoli and sauté for 1 minute. Add garlic, sauté 1 minute. Add ginger and carrot, sauté for 5 minutes. Add soy-vinegar-oil mixture, celery, and cabbage, sautéing for 2 minutes. Add daikon radish and sauté 1 more minute. Remove from heat and season with sesame oil and dash of soy sauce. Serve over hot Jasmine rice. Garnish with raw daikon radish.
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