Sometimes simple is best! If you're stuck for time but want something wholesome and tasty, you can always whip up a stir-fry. This recipe is an adaptation to the traditional stir-fry recipes Anthea Cheng grew up eating.
Brown Rice, 1 cup (uncooked)
Water, 3 cups
Oil, 3 tbsp (or water)
Garlic, 3 cloves (peeled and crushed)
Ginger, 5 cm knob (peeled and chopped finely)
Broccoli, 2 cups (chopped)
Firm Tofu, 400 g (cut into cubes)
Green Beans, 2 cups (trimmed and halved)
Carrots, 2 pcs (peeled and sliced into strips)
Red Capsicum, 1 pc (sliced into strips)
Coconut Aminos, 1/4 cup (or soy sauce)
Sesame Oil, a dash
Rinse brown rice and place in a small pot with 3 cups of water. Boil for 5 minutes thenreduce to medium heat for about 30 minutes or until rice is cooked and all of the water has evaporated.
Meanwhile, for the stir fry, add oil/water, garlic and ginger to a large saucepan over highheat. Saute until fragrant.
Add the broccoli to the saucepan and saute for 1 minute. Add ½ cup of water to thesaucepan and cook broccoli until its colour has changed. Add the tofu, green beans, carrotsand capsicum. Saute for 5 minutes then add the cocominos or soy sauce. Saute for another 5minutes or until all vegetables are tender.
Drizzle sesame oil on stir fry and remove from heat.
Distribute cooked rice and stir-fry in your favorite Coconut Bowls and enjoy!
Anthea Cheng produces such vibrant and nourishing plant-based recipes. She focuses mainly on plant-based desserts, so check her out at the links below.