 Total time from start to finish: 25 minutes What we used: 1 cup wild rice blend 1 1/3 cup water Organic veggies bouillon Oil for cooking Veggies: Broccoli, celery, peppers, carrots, red cabbage, frozen corn, frozen peas Sauce: 2 tbsp Coconut Nectar 1 tbsp Coconut Aminos 1 tbsp Rice Vinegar 1 1/2 tbsp Sesame Oil 1 clove garlic, minced 1 tbsp ginger, minced juice from a wedge of lime 1 tsp corn starch/water mix What we did: 1) Bring water & bouillon to a boil and add rice. Let sit on low heat for 25 minutes, or until cooking time of your choice of rice. 2) Add drizzle of oil to a wok over medium heat. Add in veggies that take longer to cook, like broccoli, carrots, and celery. Stir while cooking, add in other veggies after a few minutes, stirring often. 3) Mix all ingredients for sauce in a separate dish. When veggies are tender-crisp, reduce heat to low and move all veggies to the sides of the wok. Add sauce to middle and stir, adjusting heat to slightly higher to thicken sauce. Once it turns a slightly darker colour and thickens, stir to coat veggies. 4) When rice is done, remove from heat and stir to fluff. Serve Stir Fry over rice. Yum! |
All Vegan, Refined-Sugar-free, Soy-free. A sprinkling of Gluten-free. And a pic of my babies, when they were babies. :)
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