Wednesday, November 4th 2015, 1:42 pm
Ingredients:
1 tablespoon Coconut oil
½ tsp minced ginger
4 oz shredded carrots
2 oz sliced peppers
4 oz chopped broccoli
4 oz sugar snap peas
4 oz chopped kale
2 oz sliced scallions
4 oz bean sprouts
12 oz fresh salmon, cut in chunks
1 cup Thai black rice
Low sodium soy sauce
Rice vinegar
Sesame oil
Directions:
Bring the black rice to a boil with 2 cups of water of chicken broth, and salt. Simmer for 45 minutes
Stir fry the vegetables in the coconut oil, adding them in the order listed. Remove them from the pan or wok and sear the salmon until nearly done, about medium-rare. Season with the soy sauce, vinegar and sesame oil and serve with the black rice.
November 4th, 2015
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