Cooking & Baking

Homemade veggie broth infused with garlic and ginger with a few dashes of toasted sesame oil. Added brown rice and cooked it in the simmering broth. Then chopped celery, red bell pepper, carrots, sliced broccoli, mushrooms cooked in the broth until done. Last minute added more light soy sauce, snow peas and bean sprouts and let them rest in the hot soup for 10 minutes so they kept some crispness. Is kind of like a soupy congee, but not as thick. Garnished with chopped scallions. Mmmm. Iced oolong tea with lime. Cheers! 🥂