Quick Asian Risotto

• 2 teaspoons vegetable oil
• 1 tablespoon garlic minced
• 1 tablespoon ginger root grated
• 13 cup scallions, spring or green onions thinly sliced
• 2 cups bok choy sliced
• 1/2 cup sweet red bell peppers, roasted slice into 1/8-inch strips
• 4 cups napa (Chinese) cabbage sliced
• 1/4 cup stock chicken stock, or vegetable stock
• 2 teaspoons water
• 1 teaspoon cornstarch dissolved in
• 2 tablespoons miso paste or fermented black bean sauce, if you don't have either of them, just use more soy sauce
• 1 clove garlic minced
• 1 teaspoon honey
• 1 teaspoon soy sauce, tamari
• 2 cups brown rice cooked or leftover, or white rice, prefer short-grain
• 1 teaspoon sesame oil

1. Heat oil in wok or large nonstick skillet until hot.
2. Add garlic, ginger and scallions, stirring, and cook for about 1 minute.
3. Add bok choy and cabbage, stirring, and cook for another 3 to 4 minutes, until stems are tender and leaves are wilted.
4. Stir in roasted bell peppers.
5. Meanwhile add sauce ingredients into small bowl, stir until well mixed.
6. Pour sauce over vegetables, and cook for 1 minute until sauce is thickened.
7. Add cooked rice into wok or pan, stirring, and cook for 1 to 2 minutes until rice is heated through and well coated by sauce and mixed with vegetables.
8. Remove from heat.
9. Serve hot, drizzle with sesame oil on top and enjoy!

vegetable oil, garlic, ginger root, scallions, choy, sweet red bell peppers, cabbage, chicken, water, cornstarch, miso paste, garlic, honey, soy sauce, brown rice, sesame oil

Taken from recipeland.com/recipe/v/quick-asian-risotto--52460 (may not work)