Roasted Carrots

Heat the oven to 400dgF. Scrub the carrots under running water and dry them; trim any brown spots. Put the carrots on a large rimmed baking sheet, drizzle with 1 tablespoon vegetable oil and sprinkle with salt and toss to coat. Roast, shaking the pan or turning the carrots occasionally with tongs, until they’re tender and browned in places, 25 to 35 minutes.

Put the coconut oil in a medium pot over medium heat. Add the rice and cook, stirring frequently until it sizzles and smells fragrant, 1 to 2 minutes. Add 3 cups of water and bring to a boil. Reduce the heat so the liquid bubbles steadily, cover and cook undisturbed until the rice is tender and the water is absorbed, 20 to 25 minutes. Remove the pan from heat and keep covered for 5 minutes.

Rinse and dry the scallions, trim the bottoms and some of the green tops. Peel the ginger. Chop the scallions, ginger, and garlic together as finely as you can manage. Transfer the mixture to a small bowl with 1 1/2 teaspoons vegetable oil and a large pinch salt; mash and stir it with a fork. Rinse and dry the bok choy and trim if necessary. Rinse the mushrooms and remove the stems. Chop the bok choy leaves and stems into 1- inch pieces and slice the caps about 1/4- inch thick. Drain and rinse the adzuki beans. Rinse, dry, and chop 2 tablespoons cilantro; reserve the rest for another use.

Spoon the scallion sauce over the roasted carrots, toss to combine and return the pan to the oven; turn the oven off. Heat the remaining 1 1/2 teaspoons vegetable oil in a large skillet over medium heat and add the mushrooms. Cook, stirring frequently until they release some liquid, 3 to 5 minutes. Add the bok choy and 2 tablespoons water and continue to cook until the stalks are tender, 2 or 3 minutes. Stir in the beans, and a tablespoon water if the pan looks dry and cook, stirring occasionally, until the beans are warmed through, 1 to 2 minutes. Taste and adjust the seasoning.

Add the cilantro to the rice and fluff with a fork; taste and adjust the seasoning. To serve, top the rice and stir-fry with the roasted carrots.