Sweet & Sour Vegetable Stir-Fry with Radishes, Bok Choy & Pink Rice

Sweet & Sour Vegetable Stir-Fry

with Radishes, Bok Choy & Pink Rice

Group Created with Sketch. 20 min
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  • icon-servings Created with Sketch.
    2 Servings
  • icon-nutrition Created with Sketch. Est. 535 Cals/serving

This vegetable stir-fry is pretty in pink, thanks to an extraordinary variety of rice—with legendary origins. The story goes that a Madagascan farmer spotted a couple grains of rice in an empty bag that he had bought for storage. When he planted and nurtured them, these distinctive grains yielded an abundance of incredible pink rice, which spread across the land. Here, its bright almost fruity flavor echoes that of agave nectar to put the sweet in sweet-and-sour.

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Sweet & Sour Vegetable Stir-Fry with Radishes, Bok Choy & Pink Rice
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Cook the rice:
1 Cook the rice:

In a small pot, combine the rice, a big pinch of salt and 1½ cups of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and simmer 18 to 20 minutes, or until the liquid has been absorbed and the rice is tender. Remove from heat and fluff the finished rice with a fork.

Prepare the ingredients:
2 Prepare the ingredients:

While the rice cooks, wash and dry the fresh produce. Cut off and discard the root ends of the scallions; thinly slice the scallions on an angle, separating the white bottoms and green tops. Cut off and discard the root ends of the bok choy; separate the leaves. Cut the radishes into bite-sized wedges. Peel and mince the ginger. Roughly chop the peanuts. In a small bowl, combine the cornstarch, ponzu sauce and ¼ cup of water.

Cook the radishes:
3 Cook the radishes:

While the rice continues to cook, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the radishes and season with salt and pepper. Cook, stirring occasionally, 5 to 7 minutes, or until browned.

Add the aromatics:
4 Add the aromatics:

Add the white bottoms of the scallions and ginger to the pan of radishes. Cook, stirring occasionally, 30 seconds to 1 minute, or until fragrant. Stir in the vinegar, agave nectar and 1 tablespoon of water. Cook, stirring occasionally, 30 to 45 seconds, or until the liquid is slightly reduced in volume.

Finish the vegetables:
5 Finish the vegetables:

Add the bok choy to the pan of vegetables. Cook, stirring occasionally, 1 to 2 minutes, or until slightly wilted. Add the cornstarch-ponzu sauce mixture (stirring just before adding); cook, stirring occasionally, 1 to 2 minutes, or until thoroughly combined and heated through. Remove from heat and season with salt and pepper to taste.

Plate your dish:
6 Plate your dish:

Divide the cooked rice and finished vegetables between 2 dishes. Garnish with the peanuts and green tops of the scallions. Enjoy!

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Cook the rice:
1 Cook the rice:

In a small pot, combine the rice, a big pinch of salt and 1½ cups of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and simmer 18 to 20 minutes, or until the liquid has been absorbed and the rice is tender. Remove from heat and fluff the finished rice with a fork.

2 Prepare the ingredients:

While the rice cooks, wash and dry the fresh produce. Cut off and discard the root ends of the scallions; thinly slice the scallions on an angle, separating the white bottoms and green tops. Cut off and discard the root ends of the bok choy; separate the leaves. Cut the radishes into bite-sized wedges. Peel and mince the ginger. Roughly chop the peanuts. In a small bowl, combine the cornstarch, ponzu sauce and ¼ cup of water.

Prepare the ingredients:
3 Cook the radishes:

While the rice continues to cook, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the radishes and season with salt and pepper. Cook, stirring occasionally, 5 to 7 minutes, or until browned.

4 Add the aromatics:

Add the white bottoms of the scallions and ginger to the pan of radishes. Cook, stirring occasionally, 30 seconds to 1 minute, or until fragrant. Stir in the vinegar, agave nectar and 1 tablespoon of water. Cook, stirring occasionally, 30 to 45 seconds, or until the liquid is slightly reduced in volume.

Add the aromatics:
Finish the vegetables:
5 Finish the vegetables:

Add the bok choy to the pan of vegetables. Cook, stirring occasionally, 1 to 2 minutes, or until slightly wilted. Add the cornstarch-ponzu sauce mixture (stirring just before adding); cook, stirring occasionally, 1 to 2 minutes, or until thoroughly combined and heated through. Remove from heat and season with salt and pepper to taste.

6 Plate your dish:

Divide the cooked rice and finished vegetables between 2 dishes. Garnish with the peanuts and green tops of the scallions. Enjoy!

Plate your dish: