My-diet.ai

taiwanese

Hakka Thunder Tea Rice with Herb Pesto and Vegetables

This stir-fried dish pairs brown rice, uncooked with rice vinegar, edamame, shelled and napa cabbage, thinly sliced. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner
Medium
Balanced High satiety Heart friendly Vegetarian Vegan Gluten free
300 kcal 2000 kcal
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Estimated macros per portion

28 g Protein
103 g Carbohydrates
16 g Fat
20 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

  • 63g brown rice, uncooked 230 kcal
  • 145g edamame, shelled (frozen or fresh) 174 kcal
  • 136g napa cabbage, thinly sliced 34 kcal
  • 90g green beans, cut into 1 inch pieces 28 kcal
  • 9g basil leaves 3 kcal
  • 5g mint leaves 2 kcal
  • 9g cilantro leaves 3 kcal
  • 5g garlic, minced 7 kcal
  • 18g roasted peanuts 102 kcal
  • 9g sesame seeds 52 kcal
  • 14g soy sauce 10 kcal
  • 9g rice vinegar 2 kcal

Cooking instructions

  1. brown rice
    Cook the brown rice in a small pot with water until tender; rest 5 minutes covered.
  2. basil leavesmint leavescilantro leavesgarlicroasted peanutssesame seedssoy saucerice vinegar
    In a mortar or small food processor, grind basil, mint, cilantro, garlic, peanuts, and sesame seeds with soy sauce and rice vinegar into a thick pesto; add a splash of hot water if needed to loosen.
  3. napa cabbagegreen beans
    Heat oil in a skillet over medium-high. Stir-fry green beans for 2 minutes, add napa cabbage and a pinch of salt, and cook until crisp-tender, 3 to 4 minutes.
  4. edamame
    Warm the edamame in the same pan for 1 minute, then turn off heat.
  5. edamame
    Serve rice in a bowl topped with vegetables and edamame. Spoon pesto over the top and mix before eating.

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