1 cup Forbidden rice (black)
3-4 T. Gochujang
1 T. Avocado oil
1 red pepper, cut in 1 inch pieces
6 scallions, cut in 2 inch pieces, pale pieces halved lengthwise
3 cloves garlic, minced
12 oz. Napa cabbage, 2 inch pieces
1 bunch broccolini, stems sliced, and tops in florets
1 lb. Large shrimp, peeled and deveined
1/3 cup basil, chopped

1 cup Forbidden rice (black) 3 -4 T. Gochujang 1 T. Avocado oil 1 red pepper, cut in 1 inch pieces 6 scallions, cut in 2 inch pieces, pale pieces halved lengthwise 3 cloves garlic, minced 12 oz. Napa cabbage, 2 inch pieces 1 bunch broccolini, stems sliced, and tops in florets 1 lb. Large shrimp, peeled and deveined 1/3 cup basil, chopped

Cook the rice according to package directions.

Meanwhile, in a bowl, whisk together gochujang and two cups warm water to dissolve.

Get oil and large straight-sided saucepan on medium. Add pepper and cook, tossing, 3 minutes.

Increase heat to high, add scallions and garlic, and cook, stirring, 1 minute. Add cabbage and cook, tossing, 1 minute. Stir in gochujang broth and bring to a study simmer.

Layer broccolini on top of cabbage mixture, then scatter shrimp on top of that. Cover and cook 2 minutes. Flip shrimp and simmer, covered, until shrimp are opaque throughout and broccolini is just tender. 1 to 2 minutes more. Stir in basil and serve over rice, top with basil leaves if desired.