Vegetable Stir-fry with Forbidden Rice*
Active Time: 45 minutes / Cook Time: 30 minutes / Total Time: 45 minutes, plus overnight soaking of the rice
- 1/2 cup Forbidden rice, soaked in water overnight
- 1 tablespoon coconut oil
- 1 large carrot, thinly slice on a diagonal
- 1 yellow bell pepper, stemmed, seeded, and thinly sliced
- 1 cup snow peas, stem ends trimmed
- 2 heads baby bok choy, leaves and stems separated and each sliced about 1/2” thick
- 2 garlic cloves, minced
- 1 tablespoon minced ginger pinch sea salt
- 2 tablespoons soy sauce
- 2 teaspoons sesame oil
- 1/2 teaspoon hot sauce, or to taste
- 1 tablespoon chopped cilantro, optional
- juice of half a lime, optional
- 2 tablespoons chopped peanuts, optional (could also use 1 tbsp. toasted sesame seeds)
- Drain and rinse rice. Add to a medium saucepan with 1 cup water. Bring to a boil, reduce the heat to low, and cover. Cook 20-30 minutes, or until water is absorbed. Turn off the heat and leave covered so rice will steam.
- While the rice cooks (keep an eye on it!), prep your vegetables. Heat coconut oil in a large skillet over medium-high heat. Add carrot and bell pepper and cook, stirring constantly, for 2 minutes. Add snow peas and bok choy stems and cook, stirring constantly, for 2 minutes. Add bok choy leaves, garlic and ginger and a pinch of salt and cook, stirring constantly, until the leaves are wilted and the garlic and ginger are fragrant.
- Turn the heat to low and add the soy sauce, sesame oil, and hot sauce. Toss the vegetables to coat. Remove from the heat.
- Place half of the rice and half of the vegetables on each of two plates. Top with optional cilantro, lime juice, and peanuts, and serve.
*Get the rice started and then prep your vegetables and make the stir-fry. Overlapping the cooking will save you time.