by Rose-Marie Jarry

What better way to celebrate a summer meal than with a flavorful BBQ twist.  This Asian BBQ mean dish won’t disappoint and you’ll be surprised how much flavor goes with this healthy, nutritious dish!

White Asian BBQ beans on a crunchy bed of veggies. (4 serving)

 2 Cups of cooked with organic bean

1/3 cup of Asian BBQ sauce (suggestion brand: San-J gluten free)

1 table spoon of organic cane sugar

1 table spoon of soya sauce gluten free

½ cup water

½ tea spoon of lemon pepper

1 cup of rice ready to cook

Veggies mix

3 cups of Broccoli

2 Bell Peppers

2 cups of sugar peas

1 red onion

3 garlics cloves

½ cup of water

60 ml of soy sauce gluten free

1 table spoon of virgin grilled sesame oil

Lemon pepper


If you are using raw beans, make sure to soak them at least 2-3 hours in advance before cooking them. When they are soaked, it takes a good 30-45 minutes to cook.

Put the cooked beans in a small pot, and add the BBQ Asian sauce and the table spoon of organic cane sugar, let it simmer for 10-15 minutes at low.

In the meantime, cook the rice and set aside.

Cut the veggies in big slices. In a wok, warm up the sesame oil, add the garlic and red onion. When it’s roasted, add all the other sliced veggies with ½ cup of water and the soy sauce, cover. Cook for 2-3 minutes at most. You want to keep the veggies crunchy.

To have best results, steam the broccolis 2 min adding them to the wok.

How to set the plate:

Take ½ cup of the cooked rice and cover the bottom of your plate. Add a big cup of the veggie mix and ½ a cup of the beans with the sauce on top of the Veggies.

Enjoy!      1 serving   400  calories




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