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Dou Dou (豆豆)

Light & Colorful Veggie Rice Bowl — 彩虹拌飯

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Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings: 2 servings
Course: Main Course
Cuisine: Chinese
Ingredients Method Notes

Ingredients
  

  • 1 handful 毛豆 Edamame
  • 1 small 西葫芦 Zucchini sliced, keep crisp
  • 1 水果黄瓜 Persian cucumber seedless
  • 1 葱蒿 Carrot thin batons
  • 4-6 馜菇 Shiitake mushrooms sliced
  • 1 handful 樱桃番茄 Cherry tomatoes halved
  • 1/2 芒果 Mango slightly underripe
  • 1 bowl 苗胎米褐麦饭 Germinated brown rice & quinoa cooked
  • 1 block 老豆腐 Firm tofu pan-fried golden
  • 2 tbsp 雪菜或酸菜 Pickled mustard greens / sauerkraut for tofu
  • 1 tsp 生抽 Soy sauce for tofu
  • 1/2 tsp 赤砂糖 Brown sugar optional
Optional Sauce
  • 1 tsp 苹果醋 Apple cider vinegar
  • 1 tsp 酱油 Soy sauce
  • 1/2 tsp 枫糖浆 Maple syrup
  • 1/2 tsp 香油 Sesame oil
  • 1 tsp 熟知麻 Toasted sesame seeds to finish

Method
 

  1. Wash and dry all vegetables and the mango. Slice the zucchini, carrot, cucumber, shiitake, and mango. Halve the cherry tomatoes.
  2. Heat a little oil in a pan over medium heat. Add edamame, zucchini, carrot, mushrooms, and cherry tomatoes. Stir-fry briefly so they stay colorful and slightly crisp.
  3. Cut firm tofu into bite-sized pieces. Add pickled greens, soy sauce, and brown sugar. Pan-fry until lightly golden.
  4. Fill a bowl with germinated brown rice and quinoa. Arrange cooked vegetables, tofu, and sliced mango in colorful sections on top.
  5. Whisk sauce ingredients together. Drizzle over the bowl, sprinkle with toasted sesame seeds, and enjoy warm or at room temperature.

Notes

A colorful rainbow bowl of lightly cooked vegetables, mango, and seasoned tofu over germinated brown rice and quinoa. Fully flexible — swap fruits and vegetables by season.