This is a hodge-podge dish I created this afternoon..similar in fashion to the spicy noodle veg, but on rice. I just took the veg I had on hand because I needed to use up some veg before it went bad (the studio monopolizes my time, so yeah..now I actually have veg that might go bad because I’m not in the kitchen as much)..so any veg would work. You could also include some peas, corn, tomatoes, carrots, broccoli, even a hot pepper. This would also be awesome served on a bed of baby spinach and turned into a salad..perhaps topped with some pistachios or pine nuts. I really love the addition of purple potatoes in combo with the red potatoes. YUMMY! This recipes serves about 4 peeps! 🙂
1 TBSP olive or canola oil
2 tsp toasted sesame oil
1/2 large yellow onion, diced
1 medium (or 2 small) red potatoes, cubed
1 medium (or 2 small) purple potatoes, cubed
1/2 bunch kale, chopped
1 medium red bell pepper, diced
1 TBSP ground (or minced) ginger
1 tsp dried basil
1-2 tsp shoyu sauce
salt and pepper to taste
2 green onions, diced for garnish
1. In a skillet, over medium heat, warm the olive (or canola) and toasted sesame oils. Add in the onion and cook for about 2-3 minutes (the time it took me to chop the potatoes).
2. Add in the cubed potatoes with a little salt (maybe 1/2 tsp). Saute over medium heat about 8-10 minutes, until the onion becomes translucent and the potatoes begin to develop a browning.
3. Add in kale, red bell, ginger, and basil. Cover with a lid and let saute over medium heat another 8-10 minutes, until potatoes are soft all the way through.
4. Adjust salt and pepper to taste, serve over some brown rice or a bed of baby spinach, garnish with green onion and/or any nuts. Enjoy!