Coconut oil has a mild coconut flavor and it is one of the few plant oils to contain enough saturated fat to stay stable at high heats, making it ideal for stir frys. Tamari is a Japanese soy sauce with a richer but less salty flavor than regular soy sauce and it is generally made without wheat. Freshly squeezed lime juice is a great source of vitamin C and it really brightens up the flavors of a dish when squeezed on at the end. To get the most juice out leave the limes at room temperature then roll them firmly between your palm and the counter a few times before slicing and squeezing. Add these three ingredients together and you get a light sauce with some sweetness, some saltiness, a slight acidity and a fresh tropical flavor. My friend gave me the idea for this combination and it turned out even better than I thought. It will compliment nearly any vegetables but I kept it Asian inspired here with baby bok choy (leafy greens incredibly rich in vitamins K, C and A), water chestnuts (slightly crunchy aquatic vegetables used extensively in Chinese cuisine) and bamboo shoots (peeled bamboo harvested before it is two weeks old), plus some mushrooms, red pepper, onion and jalapeño for variety and a range of extra nutrients. Serve over cooked whole grains, cauliflower rice or whole grain noodles for a very light and clean but filling meal.
- 5 baby bok choy bunches, chopped (makes around 5 cups)
- 2 cups button mushrooms, quartered
- 1 red pepper, diced
- 1 227 mL can sliced water chestnuts, rinsed well
- 1 227 mL can shoestring bamboo shoots
- ½ white onion, diced finely
- 2 tablespoons - ¼ cup organic tamari (flavor intensity varies by brand, start with a smaller amount then taste at the end and add more if need be)
- 2 tablespoons cold-pressed coconut oil
- 1 lime, juiced (makes around 2 tablespoons)
- 1 jalapeño, diced finely (seeds removed for less heat)
- Optional: 2 cups brown rice (or other whole grain)
- Bring the rice to a boil in a large pot with 4 cups of water over high heat on the stove then reduce the heat to low, cover with a tight lid and leave to simmer for 25 minutes. When there are around 10 minutes left heat the coconut oil in a large skillet, add in the onion and jalapeño and sautée for 4-5 minutes, until the onions are translucent and starting to brown slightly. Next add in the mushrooms, pepper, water chestnuts, bamboo and tamari and leave to cook for another 5 minutes, stirring every so often to ensure the bottom doesn't burn. When the rice is done remove it from the hot element and set aside. Stir the bok choy into the wok and cook until it starts to wilt slightly, up to one minute. Remove the wok from the heat, stir in the lime juice and serve in large bowls over the brown rice.
