Stir-fried satay greens with brown rice

Stir-fried satay greens with brown rice

By
From
Digestion
Serves
1

This dish is deceptively simple-sounding. I have modified my regular version that uses garlic and onions. This is a full-flavoured way to make the most of green vegetables that are often rather dull, and a taste sensation that it is easy to get hooked on.

Ingredients

Quantity Ingredient
75g brown rice
1 large head spring greens, shredded
1 courgette, sliced
1 tablespoon olive oil
sea salt
freshly ground black pepper
1 heaped tablespoon peanut butter, (a decent no-added-sugar variety)
2 teaspoons soy sauce
1 teaspoon maple syrup
1/2 teaspoon chinese 5-spice

Method

  1. Place the rice in a saucepan, cover with boiling water and simmer for 20 minutes, until soft.
  2. Meanwhile, sauté the greens and courgette in the olive oil, along with a good pinch of sea salt, until the courgette has softened. Keep them moving the whole time as they can sometimes catch and burn, leaving a bitter flavour.
  3. Stir in the peanut butter, soy sauce and maple syrup and mix well. Sprinkle over the 5-spice and mix well again.
  4. Serve with the brown rice.

Note

  • Best for IBS/FODMAP diet.
Tags:
health
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