Boch Choy and Black Eyed Peas Stir fry

-makes 3-4 servings

-approx 30mins

The Goods:

1 tablespoon of coconut oil

1 teaspoon of cumin

1 teaspoon of salt

2 teaspoons of ginger (ground or fresh)

1 teaspoon of sesame oil

1 teaspoon of rice vinegar

2 tablespoons of tamari sauce

3 cups of boch choy chopped

4 chopped carrots

1/2 a cup of rice

1 cup of water

1 cup of black-eyed peas

1/2 cup of vegetable stock

A bit of love

The Steps:

Boil ½ cup of rice in 1cup of water then simmer for recommended time on package.

While the rice cooks heat the coconut oil in a deep pan on med-high.

Add the carrots and all spices(cumin, salt, ginger) and cook for a 1minute or until it becomes fragrant.

Add ½ the stock and carrots (let the stock boil and then lower the heat to med-low) let the carrots cook for 4 mins.

Stir in the boch choy until it starts to wilt 1-2mins.

Turn the heat back to med-high, add the remaining stock, peas, and rice. Once the stock bubbles lower the heat back down.

Stir in the tamari, rice vinegar and sesame oil and serve


*I used brown rice, which takes 45mins, so you will want to start the rice earlier, white rice or Quinoa takes 15mins

*Feel free to substitute the vegetables for your favourites, Trader Joe’s carries bags of organic pre-cut vegetables that can save you time on the choppin