I make a LOT of stir frys much to the chagrin of my potato loving husband. Even after 14 years, he still can’t warm up to rice as a dinner. But as long as I am the queen of the kitchen he is going to have to suck it up because the kids and I love it.
Have you ever been to one of those frozen yogurt or ice cream bars? You know the ones with lots of flavours of ice cream and a huge selection of candies and treats you can then scoop on top? I’ve heard of them but never actually set foot inside of one….(not this week anyhow).
I realize that rice and veggies are just about as far away from ice cream and sprinkles that you can get but I thought the concept of adding your own toppings would appeal to the kids and maybe my husband too.
Start with your basic stir fry, add a countertop full of add-ons and voila – Stir Fry Bar fun! It’s yummy, gluten-free and vegetarian. And maybe you can hit up the ice cream joint for dessert.
Lori’s Basic Stir Fry
4-6 cups cooked brown rice
1 tbsp coconut oil
1 tsp sesame oil (not toasted)
3-4 cloves garlic, pressed
1 tbsp freshly grated ginger
1 onion, chopped
1 cup of mushrooms, chopped
1 head bok choy, leafs chopped
1 head broccoli, chopped into florets
1 pkg organic extra firm tofu, drained, rinsed and cut into 1 inch bites
2 tbsp gluten-free Tamari (plus more to taste)
Prepare your brown rice according to package directions.
Heat coconut and sesame oil in a wok or frying pan over medium-high heat. Add garlic, ginger and onion and cook for 1-2 min. Add mushrooms and broccoli and cook for 3-5 minutes more. Throw in the bok choy, tofu and 2 tbsp tamari and cover and cook for another 3-5 minutes, stirring occasionally.
Now you are ready to serve- fill your bowl with rice and stir fry veggies/tofu and then add the toppings of your chosing. You can also add more tamari and salt and pepper to taste.
Topping Bar Add-On’s
Finely chopped fresh cilantro
Finely chopped fresh basil
Chopped or smushed avocado
Roasted sweet and regular potato circles (slice potatoes into 1/2 inch circles, toss with olive oil and sea salt and roast in a 350′ oven for 30 minutes, turning once)
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