Asian Greens & Rice - Heather Sheridan

Ingredients

• 1 tbsp tamarind paste
• 1/2 c. Braggs Amino Acids (or other coconut aminos or low sodium tamari)
• 2 tbsp coconut sugar or agave syrup (a bit more if you prefer a sweeter sauce)
• Juice of one lime
• One clove minced garlic
• 1 tsp sriracha sauce (more if you prefer a bit of spice)
• 2 tsp. Hoisin sauce (I like Yau’s as it’s vegan and gluten-free)
• 4 cup Asian greens of your choice (Bok choy, Tatsoi, Chinese broccoli, Choy sum, Yu choy)
• 4 cloves garlic, minced
• 2 tbsp grated ginger
• 1 tbsp olive oil or sesame oil
• 1 cup brown basmati rice
• Chili flakes for garnish and spice (optional)