Chinese Garlic-Ginger Cottage Cheese Rice Bowl

Ingredients

• 2 cups cottage cheese
• 2 large eggs
• 1/4 cup coconut flour
• 1.5 cups jasmine rice
• 1 lb green beans
• 6 scallions
• 2 tbsp grated fresh ginger
• 5 cloves minced garlic
• 1/4 cup coconut aminos
• 2 tbsp rice vinegar
• 3 tbsp avocado oil
• 1 tbsp cornstarch
• 1/2 tsp salt
• 1/2 tsp red chili flakes(optional)

Instructions

1. 1

   Cook the jasmine rice: rinse 1.5 cups rice, combine with 2.25 cups water and a pinch of salt, bring to a boil, then cover and simmer on low for 15 minutes. Rest off heat 10 minutes, then fluff.

2. 2

   Meanwhile, drain the cottage cheese well and blend or mash it with the eggs, coconut flour, and salt until a thick batter forms. Let it rest 5 minutes so the coconut flour hydrates.

3. 3

   Shape the mixture into 8 small patties with wet hands. Heat 1 tbsp avocado oil in a nonstick skillet over medium heat and pan-sear the patties 3-4 minutes per side until golden and set, working in batches and adding oil as needed. Transfer to a plate.

4. 4

   Whisk the glaze: combine coconut aminos, rice vinegar, grated ginger, minced garlic, cornstarch, and 1/4 cup water in a small bowl.

5. 5

   Blister the green beans: heat 1 tbsp avocado oil in a wide skillet over high heat, add the beans in a single layer, and cook undisturbed 2 minutes, then toss and cook 4-5 more minutes until charred in spots and crisp-tender. Add half the scallions for the last minute.

6. 6

   Pour the glaze into the skillet with the beans, add the seared patties, and simmer 2-3 minutes, spooning the glaze over everything until it thickens and coats the patties.

7. 7

   Divide the rice among 4 bowls, top with the glazed patties and green beans, spoon over remaining glaze, and garnish with the remaining sliced scallions and, if using, red chili flakes warmed briefly in the last 1 tbsp avocado oil.