Enter The Dragon Recipe

Rinse 1 cup of rice under cold water until the water runs clear. Combine the rinsed rice and 2 cups water in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer 15 minutes. Remove from heat and let rest, covered, 10 minutes. Fluff with a fork.

Prep Vegetables

Trim ends and slice zucchini into half-moons about 1/4" thick. Clean and quarter mushrooms (or slice thick). Remove kale stems and chop leaves into bite-size pieces. If using frozen edamame, thaw under warm water and drain well.

Heat a large skillet or wok over medium-high heat. Add 1 tablespoon neutral oil. When hot, add the mushrooms in a single layer. Sauté without moving for 2 minutes, then stir and cook 2 more minutes until they begin to brown. Season lightly with 1/8 tsp salt and a pinch of pepper. Transfer mushrooms to a plate.

Add the remaining 1 tablespoon neutral oil to the pan. Add the zucchini and a pinch of salt. Sauté for 3–4 minutes until just tender and slightly golden. Push zucchini to the side.

Add the minced garlic, grated ginger, and the white parts of the sliced green onions to the pan with the zucchini. Stir for 30 seconds until fragrant.

Add the chopped kale and edamame to the skillet. Stir-fry 2–3 minutes until the kale wilts but remains bright green and edamame is heated through. Return the mushrooms to the pan and toss everything together.

Choose one sauce: 1/2 cup Thai peanut, 1/2 cup yellow curry, or 1/2 cup teriyaki. If the peanut or curry sauce is very thick, thin with 1–2 tablespoons warm water to reach a saucy consistency. Stir in 1 tablespoon soy sauce, 1 teaspoon rice vinegar, and 1 teaspoon sesame oil to the chosen sauce to balance flavor.

Pour the prepared sauce over the sautéed vegetables in the skillet. Toss over medium heat for 1–2 minutes until everything is evenly coated and heated through. Taste and adjust seasoning with up to 1/4 teaspoon salt, black pepper, or red pepper flakes for heat.

If adding a protein, prepare separately and fold into the sauced vegetables in the final minute to heat through. Suggested preparations: pan-fry pressed tofu cubes in 1 tablespoon oil until golden (6–8 minutes); season and pan-sear thin chicken slices until cooked through (4–6 minutes); sauté shrimp in 1 tablespoon oil until pink and opaque (2–3 minutes). Use about 8 oz cooked protein per serving batch.

Divide the cooked rice between bowls (or substitute cooked vermicelli noodles prepared according to package instructions). Spoon the sauced vegetables and protein (if using) over the rice.

Garnish with chopped cilantro, chopped basil, sliced green onion tops, and a squeeze of lime. Drizzle an extra 1/2 teaspoon sesame oil or a little extra sauce if desired. Serve immediately.