Eclectic Electric Eastern Steamer

Name: Eclectic Electric Eastern Steamer
Ingredients: 1 1/2 cups cooked brown rice; 6 scallions, diced; 1/2 red bell pepper, in strips; 1/2 yellow bell pepper, in strips; 1/2 potato, diced; 1/2 cup broccoli floret; 1/4 cup baby carrots, cut; 1/4 cup lentils; 1 1/2 cups vegetable stock; 4 -5 tablespoons soy sauce; 3 tablespoons rice wine vinegar; 1 tablespoon cooking sherry; 1 teaspoon honey; 1 teaspoon powdered ginger; 1/4 teaspoon dried lemongrass (optional)

15 ingredients

7 steps

Ingredients

1 1/2 cups cooked brown rice
6 scallions, diced
1/2 red bell pepper, in strips
1/2 yellow bell pepper, in strips
1/2 potato, diced
1/2 cup broccoli floret
1/4 cup baby carrots, cut
1/4 cup lentils
1 1/2 cups vegetable stock
4 -5 tablespoons soy sauce
3 tablespoons rice wine vinegar
1 tablespoon cooking sherry
1 teaspoon honey
1 teaspoon powdered ginger
1/4 teaspoon dried lemongrass (optional)

Directions

1

Bring the vegetable stock to a boil, stir in the lentils, and set aside.
2

Boil the potato until almost done, while conveniently using the steam from the boiling potatoes to steam the bell peppers, broccoli florets, and carrots. Sprinkle them with 1/2 of the ginger, 1/2 the scallions, and all the lemongrass.
3

When the potatoes are almost done, pour out the water or fish them out and toss them with the steamed vegetables. Then return to steaming the whole bunch.
4

When the lentils are done, once again pour them over the steaming vegetables and toss to combine.
5

Toss rice over the whole deal, continue steaming while you --.
6

Mix the ginger, honey, sherry, vinegar, 4 tbs of soy sauce, and what remains of the scallions.
7

Pour the steaming mixture into a sprayed nonstick skillet and stir fry with the mixed sauce for 5-10 minutes. Add further water, soy sauce, or stock to keep the mixture from getting too dry.