Sprouts and Sprouted Stir-Fry

Sprouts and Sprouted Stir-Fry
Sprouts and Sprouted Stir-Fry
Recipe type: lunch or dinner
Serves: 4
  • 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
  1. 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.
  2. 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.
  3. 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.


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