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Summer Vegetable Stir-fry with Forbidden Rice

Active Time: 25-30 minutes / Cook Time: 25-30 minutes / Total Time: 50-60 minutes (plus overnight soaking for the rice)

Makes 4 servings


  • 2 tablespoons coconut oil
  • 6 scallions, cut into 1” pieces
  • 2 tablespoons minced fresh ginger
  • 4 garlic cloves, peeled and minced
  • 4 heads baby bok choy, sliced 1” thick
  • 2 cups snow peas, stemmed
  • 2 medium summer squash, halved and cut into 1” half-moons
  • 2 tablespoons tamari
  • 1-2 teaspoons Sriracha, or to taste
  • 1 cup Forbidden Rice, soaked overnight and drained
  • scant 2 cups water
  • 1/4 teaspoon salt
  • sesame oil, for finishing (optional)


  1. Add rice, water and salt to a medium saucepan. Bring to a boil, reduce heat to low, cover and cook 20-30 minutes or until done.
  2. Make sure all of your stir-fry ingredients are prepared before you start cooking. While rice is cooking, add oil to a large sauté pan and heat over medium-high. Add scallions, ginger, and garlic and stir-fry one minute. Add bok choy, snow peas, and squash and stir-fry 5-8 minutes, or until vegetables are crisp-tender. Turn off heat and stir in tamari and Sriracha.
  3. Serve 1/4 of stir-fry and rice per person, packing the other half for lunch tomorrow. Drizzle with sesame oil, if desired.