this heart opening green spring bowl tastes super fresh, nutty, with a perfectly balanced note of sour from rice vinegar.
ingredients:
green asparagus, chopped
2 cups mungbean sprouts (pea shoots), optional
1 cup green beans (I use frozen)
2 onions, diced
3 cloves of garlic, finely chopped
spring onion
cilantro
3 cups of rice (I used brown rice)
tofu, in cubes, optional
1/2 cup sesame seeds
1 tsp rice vinegar
3 tbsp tamari or soy sauce
2 tbsp sesame oil
1 tbsp coconut oil
method:
prep the asparagus by removing the hard ends and cut them into same size pieces. in a pan, toast sesame seeds without oil until they pop, then set aside.
saute onion in coconut oil, add asparagus, garlic & sprouts until golden. add green beans & pre-cooked rice, toasted sesame seeds, rice vinegar, tamari, sesame oil, salt & pepper to taste, tofu.
let cook for another 10 minutes, turn off the heat & add fresh cilantro & spring onion.
can be served hot & cold.
