Asian Shiitake, Kale, and Rice Bowl

Avatar photoAuthorLife and Health Network
Asian Shiitake, Kale, and Rice Bowl

I wouldn't say this lightly but...this tastes like something my mom would make (in a really, really good way). If you're apprehensive about cooking home-style Asian food, this is the perfect recipe for you to start with.

Yields6 ServingsPrep Time5 minsCook Time20 minsDifficultyIntermediate

 

Ingredients

 4 cups brown rice, cooked
 2 tbsp extra virgin olive oil(for diabetics, use ¼ cup of vegetable broth)
 1 small onion, chopped
 2 cloves garlic, minced
 1 tbsp sesame seeds
 2 tbsp Bragg Liquid Aminosor low sodium soy sauce
 2 tsp agave syrup or maple syrup
 ½ tsp wasabi paste, optional
 ½ tsp red pepper flakes
 1 cup shiitake mushrooms, sliced
 ½ (16 oz) package firm tofu, drained and cubed
 ⅓ cup water
 4 cups packed kale, ribs removed and chopped (about 1 bunch)

Instructions

1

Cook the rice according to package directions.

2

While the rice is cooking, prepare the rest of the ingredients by first heating olive oil in a deep pan or wok.

3

Add the onion and garlic and sauté for 3 minutes.

4

Add the soy sauce, sesame seeds, wasabi paste, red pepper flakes, mushrooms, and tofu and stir well. Sauté for an additional 5 minutes.

5

Then, stir in ⅓ cup water and the kale and sauté until the kale is slightly wilted and crisp-tender, about 4 minutes.

6

Portion the rice into 2-4 bowls and top with the kale mixture.

Nutrition Facts

6 servings

Serving size

¾ cup (without rice)

Amount per serving
Calories168
% Daily Value *
Total Fat 8.4g11%
Saturated Fat 1.3g7%
Trans Fat 0g
Cholesterol 0mg
Sodium 424mg19%
Total Carbohydrate 18g7%
Dietary Fiber 3.1g12%
Total Sugars 5g
Protein 8.4g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Ingredients

 4 cups brown rice, cooked
 2 tbsp extra virgin olive oil(for diabetics, use ¼ cup of vegetable broth)
 1 small onion, chopped
 2 cloves garlic, minced
 1 tbsp sesame seeds
 2 tbsp Bragg Liquid Aminosor low sodium soy sauce
 2 tsp agave syrup or maple syrup
 ½ tsp wasabi paste, optional
 ½ tsp red pepper flakes
 1 cup shiitake mushrooms, sliced
 ½ (16 oz) package firm tofu, drained and cubed
 ⅓ cup water
 4 cups packed kale, ribs removed and chopped (about 1 bunch)

Directions

1

Cook the rice according to package directions.

2

While the rice is cooking, prepare the rest of the ingredients by first heating olive oil in a deep pan or wok.

3

Add the onion and garlic and sauté for 3 minutes.

4

Add the soy sauce, sesame seeds, wasabi paste, red pepper flakes, mushrooms, and tofu and stir well. Sauté for an additional 5 minutes.

5

Then, stir in ⅓ cup water and the kale and sauté until the kale is slightly wilted and crisp-tender, about 4 minutes.

6

Portion the rice into 2-4 bowls and top with the kale mixture.

Notes

Asian Shiitake, Kale, and Rice Bowl
IngredientsDirections
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