Eclectic Electric Eastern Steamer

1. 1

   Bring the vegetable stock to a boil, stir in the lentils, and set aside.

2. 2

   Boil the potato until almost done, while conveniently using the steam from the boiling potatoes to steam the bell peppers, broccoli florets, and carrots. Sprinkle them with 1/2 of the ginger, 1/2 the scallions, and all the lemongrass.

3. 3

   When the potatoes are almost done, pour out the water or fish them out and toss them with the steamed vegetables. Then return to steaming the whole bunch.

4. 4

   When the lentils are done, once again pour them over the steaming vegetables and toss to combine.

5. 5

   Toss rice over the whole deal, continue steaming while you --.

6. 6

   Mix the ginger, honey, sherry, vinegar, 4 tbs of soy sauce, and what remains of the scallions.

7. 7

   Pour the steaming mixture into a sprayed nonstick skillet and stir fry with the mixed sauce for 5-10 minutes. Add further water, soy sauce, or stock to keep the mixture from getting too dry.

* Per serving · 4 servings · Values may vary.