Brown Rice Veggie Bowl

This is a Korean/Sichuan fusion dish, due to the use of gouchujiang, hot bean paste, Sichuan peppercorns and Chinkiang vinegar. It is a wonderful spicy veggie dish and is healthy and filling,

It can be made with most any veggies you have in the house, but I believe the combo below is quite good. 


1 Tbsp Gochujang Paste
1 Tbsp Hot Bean Paste
1 Tbsp Chinkiang Vinegar
2 tsp Shaoxing Rice Wine
1 tsp ground Sichuan Peppercorns 
2 Tbsp Vegetable Oil
2 Star Anise, whole 
2 inch piece Ginger Root, peeled and sliced into matchsticks. 
4 Tien Tsin Chilis, whole
2 cups Broccoli Florets, steamed for 2 minutes. 
1 cup Red Pepper, cut into 1/2 inch pieces. 
1/2 cup Onion, cut into 1/2 inch pieces. 
1/4 cup Carrots, shredded
2 tsp Sesame Oil
1 Tbsp Sesame Seeds
2 Tbsp of finely chopped Green Onion
Steamed Brown Rice

Begin by preparing your brown rice. When it is finished, give a stir and set it aside while you prepare the rest of the meal.

While the rice is cooking, prepare of the sauce mixture and set it aside. Prepare all of your vegetables and steam your broccoli. Personally, I put the broccoli in a bowl, cover it and steam it for 2 minutes in the microwave. Then I keep it covered and let it sit and steam, while I prepare the other items.

Heat up your wok with the vegetable oil and when it is hot, add in ginger, star anise and dried chilis and stir fry until they are starting to turn brown. Add your onion, red pepper and carrots and stir fry until they are almost done, then add your broccoli and sauce and stir fry until the mixture starts to dry. 

Remove from heat, sprinkle on sesame seeds, add your sesame oil, sprinkle on your green onions and serve over a bowl of brown rice.

Serves 2

Guacamole – Avocado Goodness

This is such a simple dish with very few ingredients, yet I’ve had more average guacamole than really good. I think thats because many recipes over complicate it and add so many ingredients that you loose the beautiful flavor of the avocado.

I’ve developed this recipe over many years and it is always well received. It goes fast, so a double batch is a good idea.


3 Avocados, medium/soft to the touch.
1 medium Tomato, chopped
1/4 cup Onion, chopped
1 small clove of Garlic, crushed
Juice of one Lime
Salt and Black Pepper to taste
1 Tbsp Cilantro loosely chopped-optional.

Begin by slicing the avocados in half and scoop out the flesh and put into a medium bowl. Save one seed and set aside.

Mash the avocados with a fork or a potato masher, until there are no large chunks.

Fold in all other ingredients and adjust for salt. Drop in the retained seed and mix it in. This will keep the guacamole from turning brown. Finish with cilantro, if desired.

Allow the guacamole to cool in the refrigerator and then serve with unsalted or lightly salted tortilla chips.

Makes approx 2 cups