stir fry
Spring Greens Stir-Fry
Print Recipe
Servings
4
Servings
4
stir fry
Spring Greens Stir-Fry
Print Recipe
Servings
4
Servings
4
Ingredients
Coconut Milk-Infused Sushi Rice
  • 1 15-ounce can coconut milk
  • 1 1/2 cups sushi rice
  • 1 cup water
  • 1 tsp sea salt
Fresh Spring Greens Stir-Fry
  • 4 tbs sesame oil
  • 2 tbs olive oil
  • 1 large shallot, peeled and minced
  • 4 cloves garlic, minced
  • 2 tbs fresh ginger, peeled and minced
  • 1 green bell pepper, julienned
  • 1 medium zucchini, julienned
  • 1 bunch asparagus, cut into 1-inch pieces
  • 1 cup snow peas, julienned
  • 1 head baby bok choy, chopped
  • 1 cup fresh peas, cut in half with ends removed
  • 2 green onions, chopped
  • 2 tbs fish sauce
Servings:
Instructions
Coconut Milk-Infused Sushi Rice
  1. Place all ingredients in a medium saucepan. Cover and bring to a boil. Reduce heat, simmer until all liquid is absorbed and the rice is tender, 10-12 minutes.
Fresh Spring Greens Stir-Fry
  1. Place oils in a large skillet along with the shallots, garlic, and fresh ginger. Sauté until fragrant, about 1 minute. Add the remaining vegetables. Season with salt and pepper. Sauté until the vegetables become bright green and tender, about 5 minutes. Add the fish sauce and sauté briefly.