Directions

Ingredients

Remix: Chef Cathy’s Korean Rice Bowl

Directions

In a small bowl, whisk together the honey, 2 aminos, sesame oil, and garlic.

Heat the coconut oil in a sauté pan. Add in the onion and garlic marinade and cook, stirring until onion is translucent. Add in the sugar snap peas and bell pepper and cook 3 to 4 minutes to soften. Then add in the enoki mushrooms and stir to soften (about 3 to 5 more minutes).

Remove the mixture from the heat, then stir in the baby bok choy (the leaves will soften but the stems will remain crunchy), and toss in the green onion. Stir to combine.

Divide the veggie mix into 4 servings and spoon over the cooked rice (or cauliflower). Sprinkle with toasted sesame seeds and garnish with pickled cucumbers or kimchi if desired.

Photographed By: Anne Watson

Remix: Chef Cathy’s Korean Rice Bowl

1⁄4 cup honey

2 ounces coconut aminos

2 teaspoons sesame oil

1⁄2 white onion, diced

3 cloves garlic, minced

6 ounces enoki mushrooms

6 ounces sugar snap peas

2 cups baby bok choy, coarsely chopped

1⁄2 red bell pepper, diced

2 tablespoons coconut oil

2 green onions, minced

1⁄4 teaspoons toasted sesame seeds

Pickled cucumbers (optional)

Kimchi (optional)

Serve with steamed rice or cauliflower

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Nourish

Remix: Chef Cathy’s Korean Rice Bowl

Check out Chef Cathy's remix on Jo's South Chinese Beef and Potato Bowl with loads of fresh veggies!

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Key takeaways

1

2

3

Low hassle, high nutrition

Fierce Food: Easy

Fierce Food: Easy

50/50 mixes of powerful veggies and starchy favorites

Fierce Food: Balance

Fierce Food: Balance

Maximize nutrients, minimize sugar and starch

Fierce Food: Power

Fierce Food: Power

Balance

20 Total Minutes

4 Servings

Ingredients

1⁄4 cup honey

2 ounces coconut aminos

2 teaspoons sesame oil

1⁄2 white onion, diced

3 cloves garlic, minced

6 ounces enoki mushrooms

6 ounces sugar snap peas

2 cups baby bok choy, coarsely chopped

1⁄2 red bell pepper, diced

2 tablespoons coconut oil

2 green onions, minced

1⁄4 teaspoons toasted sesame seeds

Pickled cucumbers (optional)

Kimchi (optional)

Serve with steamed rice or cauliflower

1⁄4 cup honey

2 ounces coconut aminos

2 teaspoons sesame oil

1⁄2 white onion, diced

3 cloves garlic, minced

6 ounces enoki mushrooms

6 ounces sugar snap peas

2 cups baby bok choy, coarsely chopped

1⁄2 red bell pepper, diced

2 tablespoons coconut oil

2 green onions, minced

1⁄4 teaspoons toasted sesame seeds

Pickled cucumbers (optional)

Kimchi (optional)

Serve with steamed rice or cauliflower

1⁄4 cup honey

2 ounces coconut aminos

2 teaspoons sesame oil

1⁄2 white onion, diced

3 cloves garlic, minced

6 ounces enoki mushrooms

6 ounces sugar snap peas

2 cups baby bok choy, coarsely chopped

1⁄2 red bell pepper, diced

2 tablespoons coconut oil

2 green onions, minced

1⁄4 teaspoons toasted sesame seeds

Pickled cucumbers (optional)

Kimchi (optional)

Serve with steamed rice or cauliflower

Kitchen Equipment

Small bowl

Saute pan

Small bowl

Saute pan

Small bowl

Saute pan

Ingredient Replacement

View replacement list (PDF)

Reading time:

3 Minutes

Directions

In a small bowl, whisk together the honey, 2 aminos, sesame oil, and garlic.

Heat the coconut oil in a sauté pan. Add in the onion and garlic marinade and cook, stirring until onion is translucent. Add in the sugar snap peas and bell pepper and cook 3 to 4 minutes to soften. Then add in the enoki mushrooms and stir to soften (about 3 to 5 more minutes).

Remove the mixture from the heat, then stir in the baby bok choy (the leaves will soften but the stems will remain crunchy), and toss in the green onion. Stir to combine.

Divide the veggie mix into 4 servings and spoon over the cooked rice (or cauliflower). Sprinkle with toasted sesame seeds and garnish with pickled cucumbers or kimchi if desired.

Photographed By: Anne Watson
Directions

In a small bowl, whisk together the honey, 2 aminos, sesame oil, and garlic.

Heat the coconut oil in a sauté pan. Add in the onion and garlic marinade and cook, stirring until onion is translucent. Add in the sugar snap peas and bell pepper and cook 3 to 4 minutes to soften. Then add in the enoki mushrooms and stir to soften (about 3 to 5 more minutes).

Remove the mixture from the heat, then stir in the baby bok choy (the leaves will soften but the stems will remain crunchy), and toss in the green onion. Stir to combine.

Divide the veggie mix into 4 servings and spoon over the cooked rice (or cauliflower). Sprinkle with toasted sesame seeds and garnish with pickled cucumbers or kimchi if desired.

Photographed By: Anne Watson
Directions

In a small bowl, whisk together the honey, 2 aminos, sesame oil, and garlic.

Heat the coconut oil in a sauté pan. Add in the onion and garlic marinade and cook, stirring until onion is translucent. Add in the sugar snap peas and bell pepper and cook 3 to 4 minutes to soften. Then add in the enoki mushrooms and stir to soften (about 3 to 5 more minutes).

Remove the mixture from the heat, then stir in the baby bok choy (the leaves will soften but the stems will remain crunchy), and toss in the green onion. Stir to combine.

Divide the veggie mix into 4 servings and spoon over the cooked rice (or cauliflower). Sprinkle with toasted sesame seeds and garnish with pickled cucumbers or kimchi if desired.

Photographed By: Anne Watson

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