Coconut Lime Tamari Stirfry
 
Prep time
Cook time
Total time
 
Serves: 4
INGREDIENTS:
  • 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)
DIRECTIONS:
  1. 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.
Recipe by Love from the Land at https://www.lovefromtheland.com/coconut-lime-tamari-stir-fry/