10.5 oz basmati rice
10 zucchini flowers
2.8 oz green peas
2 tbsp EVO
3 tbsp EVO + 1 cup Balsoy sauce
1 tbsp sesame seeds
Cook the rice and the peas in separate pans with salted boiling water. Slice the zucchini into thin rounds, chop the pepper into cubes, and clean the zucchini flowers. Heat the oil and 2 tbsp Balsoy in a pan. Add the zucchini, flowers, pepper, and green peas and sauté for a few minutes over high heat; add a tbps Balsoy and reduce, then add the rice.
Serve with small bowls of Balsoy and sesame seeds.