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Veggie Stir Fry with Chia

2 teaspoons avocado oil
1 tablespoon fresh ginger root, finely minced
3 cloves fresh garlic, finely minced
Sea salt
1 jalapeno pepper, finely minced (keep the seeds and stems for more heat)
1 small red onion, thin half moon slices
1 carrot, fine matchstick pieces
1 red bell pepper, roasted, peeled, thinly sliced into ribbons
3 ounces fresh shiitake mushrooms, thinly sliced
4 ounces extra firm tofu, cubed
5-6 baby bok choy, split lengthwise, rinsed well
Brown rice vinegar
1 tablespoon chia seeds
3 cups cooked brown basmati rice

Place avocado oil in a wok or large skillet over medium heat. Saute ginger and garlic with a pinch of salt for 30 seconds. Stir in jalapeno, onion and a pinch of salt and saute until onion is translucent, about 2 minutes. Add carrot, a pinch of salt and saute for 2 minutes. Stir in peppers and shiitake, a pinch of salt and saute for 2 minutes. Stir in tofu and saute for 2 minutes. Add baby bok choy; season to taste with shoyu, cover and reduce heat to low. Simmer for 2-3 minutes, until the bok choy just wilts. Do not overcook the veggies in this dish. Stir in chia seeds and spoon over brown rice to serve. 

Makes 3-4 servings.


Vita Bella
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