Asian bowls

Hi everyone! September is here, summer is coming to an end, and since I’ve returned from the seaside it’s been raining non stop. At moments there were ice cubes falling from the sky, making me think of spending my time at the beach, sunbathing and swimming in the sea just a week ago. I’m a nostalgic person and I remember my past experiences very often, my travels especially, and every city and country I visited had that something special that makes me happy just thinking of it. This summer it was actually my longest time away from home, I had spent a month enjoying the sun and living an amazing experience. Remembering every now and then the time I spent at the seaside makes me forget the rain and a cold breeze that makes me freeze every time I leave the house.

I don’t like going out when it rains, especially if I don’t have some big plans so the only and the most important thing I could do is cooking. The best thing about being home is the amount of spices, sauces, all the different ingredients I have, which I usually can’t take with myself when I travel. That’s how I got the idea for this recipe I’m sharing with you today, I just used as many ingredients as I could, combining them in an amazing dinner. The best thing about it you can mix it any way you want, you can make just half of it and enjoy!

This dish has it all, it has the attitude, spices, amazing flavour and incredible ingredients. Try it out, it takes you half an hour to make and you can enjoy it with your family.

Enjoy & happy cooking!

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Preparation: 25 min

Cook time: 30 min

Servings: 4

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Ingredients

• 1 cup medium-grain rice
• 2,5 cups vegetable broth
• 1 tsp butter
• 1 chicken breast
• 2 tsp sesame oil
• 1 tsp garlic powder
• 2 tsp oyster sauce
• 1 bell pepper, sliced
• 1 carrot, sliced
• 1 onion, sliced
• 1 tsp canola oil
• 3 tsp soy sauce
• 1/2 baby cabbage, sliced
• 150 g mushrooms, sliced
• 2 tsp peanut oil
• 2 tsp rice vinegar
• 150 g broccoli
• 150 g zucchini
• Salt & pepper to taste

How to

1. Cook 1 cup of medium-grain rice in 2,5 cups of vegetable broth. Season with salt if needed. Finish the rice by adding 1 teaspoon of butter.
2. Slice the chicken breast and season with salt, pepper, garlic powder, oyster sauce and sesame oil. Grill the chicken breast in a medium wok over medium heat.
3. Cook sliced bell pepper, carrot, onion with soy sauce and canola oil until golden and crisp.
4. Cook sliced baby cabbage and mushrooms with peanut oil and rice vinegar.
5. Steam sliced broccoli and zucchini. Season with salt and pepper.

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