Prep time: 25 minutes
Cooking time: 40 minutes (for rice); 10 minutes (for stir fry)
Serves: 4 – 6
Ingredients:
- 2 cups brown rice, soaked overnight
- 3 ¾ cups water (4 cups if rice was not soaked)
- 2 pinches sea salt
- 1/2 tablespoon unrefined peanut oil or coconut oil
- 1 onion, cut into thick crescents
- 2-3 carrots, peeled and cut on thin diagonals
- 2-3 broccoli crowns, cut into bite size florets
- 1 head cauliflower, cut into bite size florets
- 1 red pepper, cut into bite size pieces
- 1 package organic firm tofu, cut into bite size squares
- 1/2 cup cashews (optional)
- 4 garlic cloves, peeled and minced
- 6 tablespoons tamari or shoyu (both are soy sauces, but tamari is wheat-free)
- ¼ – 1/2 cup water
- 2 tablespoons maple syrup
- 3 tablespoons toasted sesame oil
Directions:
- Bring rice and water to a boil.
- Add sea salt and reduce flame to a simmer.
- Cover and cook for 40 minutes, or until all the water has been absorbed.
- Combine garlic, tamari, water, maple syrup, and toasted sesame oil in a small bowl. Set aside.
- Add a small amount of water and oil (unrefined peanut oil or coconut oil) to a frying pan or wok and sauté onion on medium high heat for about 2 -3 minutes.
- Add carrots and cook for 2 minutes.
- Add broccoli, cauliflower, pepper, tofu, and any other vegetables and cook for 2-3 minutes.
- Add cashews (if using).
- Pour garlic sauce over stir-fry.
- Cover and cook for 2-3 more minutes, or until vegetables are cooked to your desired tenderness.
- Serve stir-fry over brown rice.
(Tip: you can use any leftover rice to make fried rice)
Notes:
You may substitute shrimp, chicken, or beef for the tofu in this dish – or use only vegetables. This stir-fry is very versatile – feel free to add in or substitute any of your favorite vegetables.
Credit: Andrea Beaman