This stir fry is chalk full of seasonal vegetables, is quick to whip up, and is full of sweet and savoury flavour. The addition of snap peas and grape tomatoes add a slight sweetness that contrasts well with the earthiness of the shiitake mushrooms. If you’re able to purchase some of these veggies from the farmer’s market it will be all the more flavourful!
Prep Time: 5 – 10 mins
Cook Time: 30 mins
Makes 4 servings
- 1 cup of dried brown basmati rice
- 2 cups of water
- 2 tbsp sesame oil
- 1/2 onion diced
- 3 cloves of garlic diced
- 1 medium carrot diced
- 100 g of shitake mushrooms
- 100 g extra firm tofu (about 1/2 the pack of tofu) cut into 1 inch cubes
- 10 snap peas (trim off the ends)
- 10 grape tomatoes cut in half
- 2 large or 3-4 small-medium kale leaves roughly chopped (remove stem)
- 4 tbsp soy sauce (or sub Bragg’s liquid aminos to make GF)
- 1 tsp maple syrup
- 1 tbsp hot sauce
- 1 tsp apple cider vinegar
- Add one cup of brown basmati rice to 2 cups of boiling water. Cover and let simmer for 30 mins or until all the water is absorbed.
- Heat the sesame oil in the frying pan on medium-low heat.
- Add the diced onion and garlic and cook for 2 mins
- Add the carrots and shiitake mushrooms and cover for 3 mins to make the veggies sweat.
- Add in the tofu, snap peas and grape tomatoes and let cook for an additional 5 minutes covered.
- Prepare your sauce by adding of the ingredients in a small bowl and whisking together
- Coat the veggies with the sauce and cook over medium heat uncovered for an additional 5 – 7 minutes, making sure to stir occasionally so that nothing sticks to the pan.
- Serve over the rice and garnish with your favourite toppings and fresh herbs. I garnished mine with fresh mint; fresh cilantro or basil would also be great. I also added fermented beets and kimchi to my dish to add some probiotics, tangy flavour and some extra crunch. Enjoy!