Stir-Fry Vegetables
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Ingredients
- Brown rice, millet, quinoa, buckwheat or kasha grain
- 3 tablespoons toasted sesame oil
- ½ cup sliced ginger root
- Hard Vegetables
- 2 carrots, sliced on a long diagonal about 1/8 inch thick
- 1 green pepper or 1 stalk of broccoli, cut in long, thin pieces
- 4 stalks of celery, sliced on a long diagonal about 1/3 inch thick
- 2 cups of bok choy
- Other ingredients
- 12 mushrooms, sliced
- 1 cup of mung bean sprout or snow peas
- 5 tablespoons tamari
- 2 tablespoons grated ginger
- 5 tablespoons prepared horseradish
- ½ teaspoon oregano
- ½ teaspoon honey
- 1 can water chestnuts, sliced
- 4 ounces marinated tofu cut into chunks
- Several dashes cumin powder
- Several dashes coriander
- Several dashes cayenne pepper
- ½ cup of black bean sauce
Instructions
- Cook the whole grain until tender. While the grain is cooking, heat the oil in a wok or frying pan until hot and sizzling. Add the sliced ginger and saute for 3 minute, then add the hard vegetables ad saute another 5 minutes until fairly tender. Keep the heat just high enough so the vegetables keep sizzling the entire cooking time. Keep stirring. Add the remaining ingredients except for the sauce and saute a few more minutes. Serve hot and enjoy over fresh whole grains.
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