Boch Choy and Black Eyed Peas Stir fry
-makes 3-4 servings
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
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