Canned Mackerel Rice Bowl With Bok Choy & Peanut Sauce
This Asian-Inspired rice bowl combines canned mackerel with ginger garlic bok choy, and is drizzled with peanut sauce for a delicious and nutritionally-balanced meal.
Servings 2
Ingredients
- 1/2 cup brown rice
- 1 cup water
- Approx. 10 pieces baby bok choy
- 2 cloves garlic, minced
- 1 tbsp ginger, minced (use a knob about size of tip of thumb to first knuckle)
- 1 can Gold Seal's Canned Mackerel in Olive Oil
Peanut sauce:
- 2 tbsp creamy peanut butter
- 2 tsp tamari
- 2 tsp rice vinegar
- 1/2 tsp garlic powder (or freshly minced)
- 1/2 tsp ground ginger (or freshly minced)
- Approx. 2 tbsp water (or more to consistency)
Instructions
- Cook brown rice according to package directions.
- Mince garlic and ginger for the bok choy. Set aside.
- Prepare bok choy by washing and slicing into halves. Set aside.
- In a small bowl, add all peanut sauce ingredients together. Mix well, adding 1 Tbsp at a time of water to get to the perfect sauce-like consistency. I used about 2 Tbsps! Set aside.
- Heat a pan to medium heat, and add cooking oil of choice (I like avocado oil spray). Sauté minced garlic and ginger for a couple minutes.
- Add sliced bok choy to the pan, and cook with ginger and garlic for approx. 5 minutes, mixing frequently. Once done, cover and remove from heat.
- Once rice is fully cooked, spoon 1/2-1/3 cup portions to serving bowl. Top with half the bok choy, 1/2 the can of mackerel, and drizzle with peanut sauce. Stir together and enjoy immediately!