Veggie Stir Fry with Chia

By mm_food4me

Ingredients

• 2 teaspoons avocado oil
• 1 tablespoon fresh ginger root, finely minced
• 3 cloves fresh garlic, finely minced
• Sea salt
• 1 jalapeno pepper, finely minced (keep the seeds and stems for more heat)
• 1 small red onion, thin half moon slices
• 1 carrot, fine matchstick pieces
• 1 red bell pepper, roasted, peeled, thinly sliced into ribbons
• 3 ounces fresh shiitake mushrooms, thinly sliced
• 4 ounces extra firm tofu, cubed
• 5-6 baby bok choy, split lengthwise, rinsed well
• Shoyu
• Brown rice vinegar
• 1 tablespoon chia seeds
• 3 cups cooked brown basmati rice

Preparation

Step 1

Place avocado oil in a wok or large skillet over medium heat. Sauté ginger and garlic with a pinch of salt for 30 seconds. Stir in jalapeno, onion and a pinch of salt and sauté until onion is translucent, about 2 minutes. Add carrot, a pinch of salt and sauté for 2 minutes. Stir in peppers and shiitake, a pinch of salt and sauté for 2 minutes. Stir in tofu and sauté for 2 minutes. Add baby bok choy; season to taste with shoyu, cover and reduce heat to low. Simmer for 2-3 minutes, until the bok choy just wilts. Do not overcook the veggies in this dish. Stir in chia seeds and spoon over brown rice to serve.