Get Your Greens Rice Bowl

🥘 Ingredients

• asparagus
  12 oz
• baby bok choy
  4 unit
• brown rice
  1 c
• cashews
  2 oz
• edamame
  8 oz
• ginger
  2 thumb
• lime
  2 unit
• pepper
• salt
• scallions
  4 unit
• sesame oil
  2 tbsp
• sesame seeds
  2 tbsp
• sour cream
  4 tbsp
• soy sauce
  2 tbsp
• vegetable oil
  2.667 tbsp
• wasabi paste
  1 tsp

🍳 Cookware

• large pan
• small bowl

1. 

   1

   Bring a medium pot of water to a boil. Add brown rice and cook until tender, about ⏱️ 35 minutes . Drain.

   brown rice: 1 c
2. 

   2

   Peel ginger , then mince or finely grate. Trim woody bottom ends from asparagus , then cut into 2-inch pieces. Thinly slice scallions , keeping greens and whites separate. Cut off and discard root ends of baby bok choy , then separate into individual stalks. Cut lime into wedges.

   ginger: 2 thumb, asparagus: 12 oz, scallions: 4 unit, baby bok choy: 4 unit, lime: 2 unit
3. 

   3

   Heat a drizzle of vegetable oil in a large pan over medium-high heat. Add asparagus and season with salt and pepper . Cook, tossing, until tender, 4-6 minutes. Remove from pan and set aside. Add bok choy and another drizzle of oil to pan. Season with salt and pepper. Cook, tossing, until tender-crisp, 3-5 minutes. Remove from pan and set aside.

   vegetable oil: 2.667 tbsp, salt, pepper
4. 

   4

   Add edamame , scallion whites, and a drizzle of oil to same pan and cook until warmed through and lightly browned, 2-4 minutes. Remove from pan and set aside. Meanwhile, stir together sour cream and 2 TBSP water in a small bowl . Season with salt and pepper. Stir in wasabi paste (to taste), start with a pinch and go up from there.

   edamame: 8 oz, sour cream: 4 tbsp, wasabi paste: 1 tsp
5. 

   5

   Once rice is done, heat another drizzle of oil in same pan. Add ginger, sesame oil , and soy sauce . Cook, stirring, until fragrant, 1-2 minutes. Add rice, season with salt and pepper, and toss to coat.

   sesame oil: 2 tbsp, soy sauce: 2 tbsp
6. 

   6

   Divide rice between bowls. Top with asparagus, bok choy, and edamame. Sprinkle with scallion greens, cashews , and sesame seeds . Drizzle with crema. Serve with lime wedges for squeezing over.

   cashews: 2 oz, sesame seeds: 2 tbsp