Stir Fry (Vegan)

serves 3-4

This is one of my favorite meals to make because it's relatively easy since there aren't many side projects. As far as choosing your vegetables, buy whatever is in season, as most vegetables will taste great in this recipe and almost everything could be substituted or added. Try it out and enjoy any time of the year!

Rice

• 1 cup short grain brown rice (or your favorite rice, note that brown rice takes about 10 minutes longer to cook)
• 1tbsp coconut oil
• 1-2 tsp salt
• love

Add all of the ingredients to two cups of boiling water. Stir once while it simmers and then reduce the heat to low and cover with aluminum foil and then the lid as shown below.

Cook on low for 30 minutes (or 20 if it is white rice) and then remove lid. Fluff with a fork and its ready to go!

Stir Fry

• 2-4 tbsp coconut oil (or whatever oil you have, I find that coconut oil has a very light and sort of exotic flavor that blends really well with shoyu)
• 6 cloves of garlic, minced
• 1-2 inch "arm" of ginger root, minced
• 3-4 green onions, chopped
• 2/3 cup (or to taste) Nama Shoyu (or whichever soy sauce or liquid aminos you prefer)
• 1 tbsp ground cumin
• 2 tbsp paprika
• 1 tsp cinnamon
• 1 tbsp black pepper

*The following vegetables can be substituted for most any other, I just happened to use these:

• 1 green bell pepper, chopped
• 1 zucchini, sliced
• 1/2 broccoli, chopped
• 5 large kale leaves and stems, chopped
• 4-6 bok choy leaves and stems, chopped
• 2 serrano peppers, minced
• 6-8 crimini mushrooms, sliced
• love

Chop all of vegetables up as shown here:

Now melt the coconut oil in a hot sauce pan and add the green onion, garlic, serrano peppers, and ginger. Cover and sauté until soft.

Now add the "firm" vegetables. In my case, this included the broccoli, zucchini, bell pepper and bok choy. Cover and sauté until soft.

Add the kale and mushrooms and again, cover and sauté the vegetables until soft. Now add the nama shoyu and the spices and cook until soft. Finally, add the rice and stir well, letting the flavors simmer into the rice. 

Serve with avocado (my favorite!) and enjoy!

Cheers,

FY