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Asian Vegetables

I really can’t tell you what I was thinking this morning, but I decided to try something outside the square. I wanted vegetables for breakfast. With rice. Asian style! What I got was delicious and well worth a blog post.

[  SERVES: 2  |  TIME: 40 MINUTES  |  COST: $3  ]
[  JOES’ RATING:  4  / 5  |  MY RATING:  5  / 5 ]

Ingredients – Vegetables

4 bunches of young bok choy
4 baby corn ears
½ zucchini, sliced
½ cup snow peas

Ingredients – Sauce

¼ cup chicken stock
2 tablespoons soy sauce
1 tablespoon olive oil
1 teaspoon teriyaki sauce
½ teaspoon ginger
½ teaspoon garlic

Ingredients – Rice

½ cup uncooked brown rice
1½ cups chicken stock

Methods

  1. In a small pot, cook the rice in the chicken stock using the absorption method. This will take 20 – 30 minutes. Add water if more moisture is required.
  2. In a small pot, blanch all the vegetables in hot water. No vegetables should be submerged in hot water for more than 3 minutes.
  3. Warm the chicken stock to be used for the sauce. In a small bowl, mix the sauce ingredients and set aside.
  4. Place rice in a bowl and arrange the vegetables over the top.
  5. Pour over a little sauce over the dish just as it is being served.
  6. Enjoy hot and fresh.

Observations

  • I am such a massive fan of hot vegetables and brown rice. The snow peas were a huge hit for Joe and I. Sweet, tender, delicious. You really should give this a try!
  • Cooking the rice in stock adds a totally new dimension to boring old rice.  If possible, use your own chicken stock.
  • I love to look at how other cultures eat. My heritage is Maltese so I was raised to look at vegetables as being an evening meal thing. Asian cultures, however, look at vegetables and rice as a staple and eat both at almost all meals. Eating this heavier than normal meal for breakfast kept me full until way past lunchtime. Something definitely worth exploring here.
  • Diabetic Note: This meal could have been more diabetic friendly by using Basmati rice but I just can’t pull myself away from brown rice. It’s just so darn delicious. As a result, I have to be very careful with my serving sizes but that’s easily done. (I just got an extra serve of greens to make up for it!)
  • Ethical Note: I adore the ethics of this dish. The rice I purchase is Nimbin Valley Brown Rice. It is local to me and is a dry rice variety (meaning it requires far less water to grow) and as such, has a much lower carbon footprint when compared to other brands. The vegetables I got were purchased locally from a green grocer (rather than a supermarket) and are mostly local in origin. The chicken stock was home-made using off cut chicken bones and wings. All in all, the meal has a greatly reduced ethical footprint which makes me a happy gal!
 

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My humble garden

We live in a moderately sized regional town on the northern New South Wales coast of Australia. Our town boasts being the most easterly point of the mainland (at low tide) but Byron Bay, 30 km to the north is the widely accepted most easterly mainland point. We live in a small two bedroom apartment on the first floor. Our apartment block is situated on one of the busiest highways in Australia. A bypass for our town was opened in December last year, which thankfully has had a noticeable decrease to noise and pollution. Living in a small apartment means we have no real recreational space or garden, but we do have a sensational north facing balcony. All in all, I love where we live.

You may have caught my weekly photo challenge earlier this week. It was a photo of my garden. I’ve had to adapt to the lack of space and on mothers day last year, I started my humble little garden. It consists of used second-hand polystyrene boxes commonly used for transporting broccoli. We punched holes in the bottom of the boxes to ensure that there was good drainage. In the bottom of each box, I placed a few sheets of newspaper to stop the soil falling out. We purchased some cheap’ish potting mix from a department store and the rest is history!

Aided by the Gardenate Garden Calender which tells me what to plant at what times of the year, our veggie garden has become a reality. Last year we harvested bok choy, all manner of herbs, leeks, tomatoes, salad greens, and more. I have just planted our winter crops which I water daily. The baby leeks in my banner photo are actually from my garden! I have just planted our winter crop and soon we will be feasting on leeks, tomatoes, herbs (thyme, rosemary, parsley, oregano), pak choy, pumpkins, salad greens, broad (fava) beans and capsicums. As a promise of things to come, my heirloom tomatoes produced four beautiful tomatoes ahead of schedule, one of which we picked today!

Stay tuned to this space… I hope to post some photos over time of how my organic crop matures!

 
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Posted by on April 19, 2012 in Env: Food Related, Env: Sustainability

 

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