Total Calories: 183
Yield: 13 cups
In a small bowl, mix the spices so they’ll be ready to add to the popping seeds.
In the bottom of a large soup pot, heat the seeds, garlic, and hing in the oil, while stirring, until the seeds pop. Add the mixed spices. Lower the heat, stir quickly, and cover the pot so the hot pepper doesn’t burn your eyes. Cook for 1 minute or less.
Add the scallions, bok choy, eggplant, sesame seeds, water, snow peas and rice. Bring to a simmer and cook for 15 minutes.
Add the beans and salt, return to a simmer, then turn off the heat. Leave covered until ready to serve.
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