I am surprised I haven’t already shared this or something similar to it on here. I eat this so often I was sure I had shared it with you! Or perhaps it felt so simple I didn’t think of it? Going through my archives I was shocked to see how there is basically no Asian inspired food here, well a few things. But that doesn’t really give an adequate representation of how often I eat it. I was born in Tokyo and for me any Asian food is major comfort food. Or is all food comforting? I digress. Actually nothing is better than having a bowl of food and chopsticks. I cannot think of anything more homey.
Another shocker is that I ate the 2 servings of broccoli I had made for this while I was waiting for the other components to finish cooking. I had to make some more. Which is fine, but I could not believe how I devoured that bowl. Pre-dinner snack right?!
I used a Jasmine Brown Rice I found at Trader Joe’s, it isn’t as lovely as white Jasmine rice but the brown has more nutrients so we’re trying it! If you don’t have fish sauce, you can leave it out. No rice vinegar? Maybe try white wine vinegar. Finally the remaining substitution is for the liquid aminos. I recently purchased this after seeing other people use it as a gluten free soy sauce substitute. It tastes the same to me! But either gluten free tamari/soy sauce will work in its stead.
- juice of 1 lime
- 2 tsp liquid aminos (or gluten free soy sauce)
- 2 tsp rice vinegar
- 6 scallops
- 3 cups broccoli florets
- ½ cup porcini mushrooms, sliced
- ½ cup bell pepper
- ⅓ cup chicken stock
- ¼ tsp fish sauce
- 1 tsp honey
- 1 tsp butter
- 1 tsp sesame seeds, toasted
- 1 cup rice, cooked
- In a large bowl add half the lime juice, 1 tsp liquid aminos, 1 tsp rice vinegar, and scallops.
- Set aside for 15 minutes.
- In a skillet over medium heat cook the broccoli, mushrooms, and bell pepper.
- Add the chicken stock, fish sauce, honey, and remaining lime juice, liquid aminos, and rice vinegar.
- Cook until broccoli is tender.
- Transfer vegetables to a serving dish.
- Add butter to skillet and once melted add the scallops. Cook 2-3 minutes on each side.
- Add to vegetables and sprinkle toasted sesame seeds on top.
- Serve with rice.