top of page

Spring Stir-Fry

1 1/2 cup brown rice
3 cups water or veggie broth
1 garlic clove minced

Spicy Lemongrass and Garlic Sauce:
½ cup vegetable broth
½ cup Gluten Free Tamari
2 clove minced garlic
1 teaspoon minced fresh lemongrass
juice of 1 lime

2 tablespoons coconut oil
1 small white onion
2 cloves of garlic minced
2 teaspoons ginger minced
1 package of Enoki or Shiitake Mushrooms
½ cup snow peas
½ bunch of asparagus, cut into 1/2” pieces
2 carrots, cut into ½” pieces
½ bunch kale, cut into ribbons
1 handful mung bean sprouts
Mix the rice, garlic and broth in a pot over high heat. When the broth comes to a boil, turn heat down to a simmer and cover. Cook until all the liquid has been soaked in the rice for about 45 minutes.

In a small saucepan combine all the ingredients for the spicy lemongrass sauce and simmer for 5 minutes to let the flavors meld. Remove from heat.

In a wok or large pan with sides, heat coconut oil and add garlic, ginger and onions. Let simmer until brown. Add a little more oil if needed and toss in all of your veggies (except the sprouts). Give them a good mix and cover your pan so the veggies can steam. Steam for 5-10 minutes depending on how “al dente” you want your veggies.

Scoop a large spoonful of rice into a bowl; add a generous helping of veggies, a spoonful of spicy lemongrass sauce and then top with sprouts. 

Spring Stir-Fry
bottom of page