Given the polar vortex bearing down on us, I’m not sure why many of my recent posts have been lighter fare. Perhaps I’m subconsciously dining at a beach-side café in the Caribbean.
It’s time for some hearty, stick-to-your-ribs food, so I’m going with a stir fry. This is actually more of a “steam” fry. As I’m trying to lose weight this month, going easy on oil is one key to success, but the flavors of this dish are so good that you won’t miss it.
The sauce should be adjusted to your taste. We like the toasted sesame oil and ginger flavors to really stand out.
This recipe could easily serve four people, however, my husband and I had no trouble polishing off the whole thing ourselves!
Ingredients
2 cups cooked rice (I used brown basmati)
1 pound mushrooms (I used cremini)
½ white or yellow onion cut in thin half-moons
½ pound bok choy (I used baby bok choy)
1 cup sliced carrots (about ¼ inch thick cut on the diagonal)
1 bunch green onions (cut in 1 inch pieces diagonally – reserve small amount for garnish cut thinly)
2 cups snow peas (cut off any tough ends)
1 large red bell pepper (cut in 2 inch strips)
sesame seeds for garnish
Sauce Ingredients
2 tbsp. toasted sesame oil
2 tbsp. Braggs Amino Acids (or soy sauce)
2 tbsp. fresh lime juice
2 tbsp. freshly grated ginger (or finely minced)
1 tbsp. freshly grated garlic (or finely minced)
1 tbsp. agave nectar (or sweetener of choice)
2-3 tbsp. water if needed
Directions
- Cook 4 servings of your favorite rice per package instructions.
- Place all sauce ingredients in a bowl and mix. Adjust each of the ingredients to your taste. I find that the Braggs can be pretty salty, so I dilute it with water.
- Chop all vegetables before cooking begins.
- In a non-stick wok or large skillet, bring sauce to a boil over high heat.
- Reduce heat to medium-high, add carrots and boil about 1 -2 minutes.
- Add mushrooms and mix until thoroughly until fully coated with sauce. Cover and let cook/steam for 2 minutes.
- Stir in snow peas and red pepper. Cover and let cook 2 minutes.
- Stir in white and green onions. Cover and let cook for 1 minute.
- Stir in bok choy, cover and let cook until bok choy is wilted – about 1 minute.
- Adjust sauce flavors if needed.
- Place rice on serving dish, add vegetables and spoon extra sauce over the top.
- Garnish with sesame seeds and green onions. Serve hot immediately with condiments of choice.
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