Sprouts and Sprouted Stir-Fry
Sprouts and Sprouted Stir-Fry
Author: Keri Brooks Health
Recipe type: lunch or dinner
Serves: 4
Ingredients
- Rice:
- 1½ cups brown rice
- 3 cups water or veggie stock
- 1 garlic clove minced
- Teriyaki Sauce:
- ½ cup Mirin
- ½ cup Gluten Free Tamari
- 1 clove minced garlic
- 1 tsp. minced fresh ginger
- Stir-Fry:
- 1 bunch of broccolini or a small head of broccoli cut into bite size pieces
- 1 celery stalk cut into chunks
- 8 Brussels sprouts, halved
- ½ bunch kale, cut into ribbons
- 1 small white onion
- 2 cloves of garlic minced
- 2 tsp. ginger mined
- 2 tbsp. coconut oil
- 1 handful mung bean sprouts
Instructions
- 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 about 45 minutes.
- In a small saucepan combine all the ingredients for the teriyaki sauce and simmer until reduced by half and thick and syrupy. 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 teriyaki sauce and then top with sprouts.