Kyrstie Barcak from A Fresh Legacy is sharing one of her signature delicious recipes with us today:
This recipe is San Choy Bao inspired with some input from Spring’s new season asparagus. The brown rice gives this recipe some body which means that although it is wonderful to share as finger good when entertaining friends it is also a perfectly wholesome and satisfying meal on its own.
Set the brown rice to cook. When it is almost cooked commence the next step.
Add the coconut oil to a large pan or wok to heat. When the coconut oil has melted, add the shallot, garlic and celery and heat over medium heat until the celery begins to soften and the garlic starts to colour.
Add the capsicum, carrot and asparagus to the pan and stir to combine. Cook for 3 minutes, stirring once in a while.
Add a cup and a half of the cooked brown rice, then the Tamari, honey and sesame oil. Stir to combine all ingredients.
Place sets of 2-3 lettuce leaves on top of each other on a serving plate and top with the rice and vegetables then the spring onion.
Use the additional chilli tamari dressing if desired.
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