East/West Stir-Fry

Serving size:


    • 1 c
    • short grain brown rice
    • tamari or soy sauce
    • 1 T
    • canola oil
    • 1⁄4 c
    • chopped yellow onion
    • 2 ds
    • sliced mushrooms
    • 2 c
    • water, plus 1 teaspoon
    • 1
    • large red bell pepper, cut into bite sized strips
    • 3 c
    • chopped bok choy
    • 1
    • scallion, thinly sliced diagonally
    • fresh ground black pepper, to taste
1 hour
Ready in
1 hour


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. 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.


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