We’ve been trying to come up with creative ways to use up all of our unused juicing vegetables, and we figured a stir fry would be delicious. Then we found some thai sticky purple rice in our cupboard and couldn’t wait to devour this colorful dish after work Thursday night.
- 1/2 cup thai sticky purple rice
- 1 cup vegetable stock
- black pepper, salt, crushed red pepper (to taste)
- 2 bell peppers (yellow and purple), diced
- 1 red/purple cabbage, shredded
- 1 mango, diced
- 1 lime, juiced
- 1/2 tablespoon dark brown sugar
- 1/2 tablespoon cream spun honey
- 1 teaspoon Japanese sesame oil
- 1 tablespoon tamari (naturally gluten-free; in soy sauce wheat is added, tamari is just soy beans)
- 1 teaspoon ketchup
- 2 teaspoons sriracha
- 2 teaspoons rice vinegar
- 1/4 teaspoon sichuan pepper
- 1/4 teaspoon red pepper flakes
- 1 teaspoon ginger, minced
- 1/2 teaspoon garlic, minced
- a dash of nutmeg
1. Any rice takes a long time, so get this going before you get hungry. Sticky rice should be soaked (for proper stickiness), so in a bowl soak the rice in water for at least ten minutes. Drain the water and place rice, vegetable stock, and spices in a small sauce pan. Bring to a boil and reduce to a simmer. Cover and cook for about 25 minutes, or until the stock is absorbed.
2. While the rice is cooking, start your vegetables. Heat a tablespoon or two of olive oil in a medium to large sauté pan over medium heat. Add in vegetables and stir-fry until softened and browned.
3. Make the sauce. Mix all ingredients together until incorporated. Taste test and adjust.
4. Once vegetables are done, add the finished rice in to give the whole dish a final stirring fry. Pour the sauce in, stir-fry until combined.
5. Plate and top with mango. Grab some chopsticks and eat!