by Rose-Marie Jarry
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
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
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
Tags: Rose-Marie Jarry