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East/West Stir-Fry

Prep time
1 hr
Special Diets
Vegan | Vegetarian
Food Allergies
Dairy-free | Gluten-free


This basic stir-fry can be altered according to whatever vegetables you have on hand. Experiment by creating colorful combinations of vibrant vegetables, varying textures for additional appeal.


1 cshort grain brown rice
1 Tcanola oil
1⁄4 cchopped yellow onion
2 dssliced mushrooms
1 large red bell pepper, cut into bite sized strips
3 cchopped bok choy
1 scallion, thinly sliced diagonally
2 cwater, plus 1 teaspoon
  tamari or soy sauce
  fresh ground black pepper, to taste


1. Rinse & drain the rice. Combine with 2 cups water in a pot with a tight fitting lid and bring to a boil. Reduce heat to low and steam until fluffs with a fork, approximately 40 minutes. 2. Heat oil in a wok or large skillet. Sauté the onions over medium to high heat, stirring frequently for a few minutes or until they start becoming translucent. 3. Add the mushrooms, cook for a minute and then add 1 teaspoon of water. Let simmer for 5 minutes. 4. Add red peppers and bok choy and cook until the colors look bright but they still have a little crunchy bite. Lower the heat and stir in the cooked rice. 5. Season with fresh ground pepper and tamari to taste. 6. Stir-fry for a minute or two or until well mixed and garnish with scallions.