claire freehafer

ingredients

• 1 1/2 c brown rice
• 2 carrots, shaved into ribbons
• 2 zucchini, shaved into ribbons
• 16 oz broccoli florets, cut into bite-size pieces
• 8 oz button mushrooms, thinly sliced
• 4 clobes garlic, minced
• 2 thumbs ginger, minced
• 4 scallions, cut into 3-in-pieces and halved lengthwise and thinly sliced
• 10 tsp white wine vinegar
• 8 tbsp soy sauce
• 1 tbsp sesame seeds
• 6 tsp sriracha
• 1 tsp sugar

instructions

1. bring a large pot of water to a boil with a large pinch of salt. once boiling, add rice and cook until tender, 25-30 minutes. drain and return to pot. keep covered until rest of meal is ready.

2. in one small bowl, toss scallions with vinegar and a pinch of salt and set aside. in another small bowl, stir together soy sauce, garlic, ginger, and 1 tsp sugar.

3. heat a drizzle of oil in a large pan over medium heat. add carrot and zucchini. cook, tossing frequently, until tender but still crisp, 4-5 minutes. while carrot and zucchini cook, place broccoli in a medium bowl with a splash of water and cover bowl with plastic wrap. poke a few holes in wrap. microwave on high until just starting to become tender, about 1 minute.

4. remove carrot and zucchini from pan once done and set aside. heat a large drizzle of oil in same pan over medium heat. add broccoli and mushrooms and cook, tossing, until completely tender, 2-3 minutes. season with salt and pepper. remove from pan and set aside.

5. pour soy sauce mixture into same pan. bring to a simmer and let cook until slightly thickened, 1-2 minutes. divide rice between bowls. arrange carrot, zucchini, broccoli, and mushrooms on top. garnish with scallions and sesame seeds. drizzle with sauce from pan and sriracha.