Recipe: Simple Brown Rice Stir Fry
This recipes uses staples from your pantry and freezer… and you thought there was nothing in the house to eat! Recipes like this are infinitely adaptable. Try snow peas, water chestnuts, or mushrooms!
Ingredients
1/2 cup coarsely chopped walnuts
4 tablespoons tamari (wheat-free soy sauce)
2 cups chopped (or diced) tofu, tempeh, or seitan
1 teaspoon honey
2 tablespoons olive oil
1 tablespoon sesame oil
4 teaspoons fresh minced ginger
3 garlic cloves, minced
1 1/2 cups short grain brown rice, cooked and cooled
1 red bell pepper, chopped
1 carrot, shredded
2/3 cup chopped scallions
Directions
1. Stir walnuts in a large skillet over medium heat until lightly toasted (3 minutes - don’t let them burn!). Drizzle 2 tablespoon tamari over the walnuts and stir to coat. Set aside
2. In the same skillet, over medium high heat, lightly brown the tofu, tempeh, or seitan in olive oil. Combine remaining tamari with the honey in a small bowl. Toss with the tofu, tempeh, or seitan and let stand 10 minutes.
3. Heat oil in a large skillet over high heat. Add the tofu, tempeh, or seitan and stir fry for 2 minutes. Add the ginger and garlic and stir fry 30 more seconds. Add the cooked rice, red pepper, shredded carrots and sesame oil. Reduce heat to medium and cook until heated through, about 5 minutes.
4. Season with salt & pepper, and top with green onions and walnuts.
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