Chinese Broccoli & Rice

Chinese Broccoli & Brown Jasmine Rice Medley


• 1 bunch Chinese broccoli, divided

• 1 lb organic carrots

• 8 oz mushrooms

• 1 large garlic clove

• 1 red chili pepper – optional

• ¼ cup rice (I used brown Jasmine)

• ¼ cup peanut sauce


1. Prepare veg:

• Wash Chinese broccoli, separate leaves from stalks, thinly slice stalks and set aside; roughly chop leaves and set aside

• Peel and slice carrots

• Halve or thickly slice mushrooms

• Mash garlic with side of knife, then slice

1. Combine rice, broccoli leaves and ½ cup water to pot or pressure cooker and cook per package directions; set aside

2. To a 3 quart saucepan or pressure cooker, add broccoli stems, carrots, mushrooms, garlic, red chili pepper + ¼ – ½ cup water; cover and steam until tender crisp or done to your liking. If using Instant Pot, set timer to 1 minute. After cooking, release pressure immediately to avoid over-cooked veg

3. Add cooked rice to cooked veg; add peanut sauce and toss gently to coat

Recipe notes

• Why Chinese broccoli? Only because I enjoy trying random items from the local Asian market for variety. I suspect regular broccoli will work equally as well, although it will likely cook faster

• Peanut sauce: use your fave or whip one up on the fly. Typical ingredients include natural peanut butter, liquid aminos, real mirin (no sugar added), ground ginger powder, onion powder, garlic powder

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