I found a jar of ground ginger on sale at the store one day and decided to buy it. Once bought, of course I had to try it, and so this meal was born. It is a warm, satisfying dish and the basmati rice is the perfect nutty compliment to the slightly spicy bite of the ginger. Serve it with a warm pita for an experience your tummy will love. This meal takes 30-45 minutes to make, depending on how fast you do the prep work. Start your rice cooking first, then start the sauce.
Start rice cooking (see notes for link)
Place broccoli, diced onion, sliced bell pepper, and minced garlic in a large pan and cook at medium to medium-high with the lid on for 10-15 minutes or until fork tender.
Add almond milk ginger, and soy sauce. Stir.
Sprinkle flour over contents of pot and stir until completely mixed.
Turn down to low or medium-low and let the sauce simmer and thicken.
Serve over warm basmati rice.
Ginger: Although you can use fresh ginger, I find that dried, ground ginger has a stronger flavor that works well with this meal.
Rice: A rice cooker makes rice prep easier and kinda fool proof. They are not expensive so I highly recommend getting one. If you don’t have a rice cooker you can boil your rice in a pot. This website has directions for cooking it stove top:
http://www.vegrecipesofindia.com/how-to-cook-rice-in-a-pot-pan-stove/