Yields2 ServingsPrep Time15 minsCook Time12 minsTotal Time27 mins
Ingredients
Sauce
4tbsporganic tamari (reduced-sodium or coconut aminos)
2tbspsherry vinegar (or red wine vinegar)
1tbspgochujang (or chili paste)
1tbsppure maple syrup (or date paste, link in directions)
4medium garlic cloves (minced)
1tbspfresh ginger (minced) +1 Tbsp as needed
1tbsparrowroot powder (or organic cornstarch)
2tbspwater
Veggies
1cuponion (chopped into 1” chunks)
1cupcarrots (sliced)
2cupsgreen beans (stems removed, cut into 2” pieces)
¾cupwater
2cupsorganic black rice (cooked, or brown rice)
Toppings
2tbspraw cashews (optional)
2tbspcilantro (optional) chopped
1tbspgreen onion (sliced) +1 Tbsp as needed
Directions
1
Heat a large stovetop pan over medium-high heat. Add the onions, carrots, and green beans. Cook until the onions are translucent, about 3–4 minutes. Add 1–2 tablespoons of water as needed to deglaze the pan.
2
Add the water, bring to a boil, then simmer for 5–7 minutes or until the green beans and carrots are slightly tender (cooked to your liking).
3
Meanwhile, make the sauce: Combine all ingredients in a small bowl. Mix until the arrowroot powder is dissolved. Set aside.
4
Once the veggies are cooked until tender, stir in the sauce and cook until thickened, about 30–60 seconds.
5
Remove from the heat and add the veggie stir-fry on top of rice or other whole grain of choice.
6
Top with cashews and cilantro, if desired, and green onions.
Chef's Notes
Substitutes
Instead of rice, use quinoa or millet.
Instead of cashews, add sunflower seeds or pumpkin seeds.
Substitute parsley for cilantro.
Whole food sweetener
Use date paste in place of maple syrup.
Prep Ahead
Make the rice ahead of time and store in an airtight container in the refrigerator for up to 5 days.
Storage
Store leftovers in an airtight container in the refrigerator for up to 5 days.
Ingredients
Sauce
4tbsporganic tamari (reduced-sodium or coconut aminos)
2tbspsherry vinegar (or red wine vinegar)
1tbspgochujang (or chili paste)
1tbsppure maple syrup (or date paste, link in directions)
4medium garlic cloves (minced)
1tbspfresh ginger (minced) +1 Tbsp as needed
1tbsparrowroot powder (or organic cornstarch)
2tbspwater
Veggies
1cuponion (chopped into 1” chunks)
1cupcarrots (sliced)
2cupsgreen beans (stems removed, cut into 2” pieces)
¾cupwater
2cupsorganic black rice (cooked, or brown rice)
Toppings
2tbspraw cashews (optional)
2tbspcilantro (optional) chopped
1tbspgreen onion (sliced) +1 Tbsp as needed
Directions
1
Heat a large stovetop pan over medium-high heat. Add the onions, carrots, and green beans. Cook until the onions are translucent, about 3–4 minutes. Add 1–2 tablespoons of water as needed to deglaze the pan.
2
Add the water, bring to a boil, then simmer for 5–7 minutes or until the green beans and carrots are slightly tender (cooked to your liking).
3
Meanwhile, make the sauce: Combine all ingredients in a small bowl. Mix until the arrowroot powder is dissolved. Set aside.
4
Once the veggies are cooked until tender, stir in the sauce and cook until thickened, about 30–60 seconds.
5
Remove from the heat and add the veggie stir-fry on top of rice or other whole grain of choice.
6
Top with cashews and cilantro, if desired, and green onions.
