Spiced Spring Vegetable Stir Fry with Cilantro Rice
Ingredients
For the Rice
- 3 cup Water
- 1/2 cup Cilantro. rough chopped
- 2 Tbsp Vegetable Oil
- 2 cup Long Grain Rice rinsed & dried
- Salt & Pepper to taste
For the Vegetables
- 1/2 bunch Asparagus trimmed & cut into 3 inch segments
- 3 cup Broccoli or Chinese Broccoli cut into bit sized pieces
- 2 Tbsp Vegetable Oil
- 1 small Red Onion cut into baton
- 2 medium Carrots peeled & thinly sliced on a bias
- 2 cloves Garlic peeled & thinly sliced
- 3 Tbsp Hoisin Sauce
- 1 Tbsp Chili Oil
- ¼ cup Cilantro minced
- Salt & Pepper to taste
Method
For the Rice
- Place the water & cilantro into a blender & blend on high for a few minutes.
- Heat the oil in a sauce pan over med-high heat. Add in the rice & sauté for 2-3 minutes. Add in the cilantro water, bring to a simmer, cover (reducing heat to maintain a simmer), & continue to cook for about 15 minutes until the rice is tender. Remove from the heat & fluff before serving.
For the Vegetables
- Blanch the asparagus and broccoli/Chinese broccoli in salted boiling water for a 1-2 minutes until slightly tender. Remove from the water to a paper towel lined sheet tray.
- Heat half of the oil in a large wok over high heat. Add in the garlic, onions, & peppers; & stir fry for a few minutes until almost cooked through. Remove from the pan.
- Add in the remaining oil, along with the carrots & garlic, and stir fry for another few minutes until almost cooked through. Add back in the onions along with the asparagus & the broccoli; stir fry for a minute to heat through. Add in the hoisin sauce, chili oil, & cilantro; stir fry for another 30 seconds until well blended. Remove from the heat, adjust seasoning & serve.
