Ginger Stir Fry

Despite being a Montreal native, I spent part of my formative years eating solely Asian cuisine. I got the opportunity to go and study at Mercy in the bay area & had a Chinese nanny while I was there. She cooked ginger...everything.

When I left California to move back to Quebec, I got back to eating more north-American flavors, whatever that means, and I left Asian dishes behind for a time. In the recent years though, I felt a longing for traditional Chinese dishes. I was aching for their simple ingredients & their complex layers of flavor. 

Traditional Chinese cuisine, for the most part, is comprised of fresh seasonal vegetables, noodles or rice & a little bit of animal protein. This makes it an ideal candidate for adapting to a plant based diet. 

The cuisine stems from feedings lots of people with little money. Inexpensive staples like rice & noodles can really stretch a meal while keeping on budget. Now I know that startchy carbs aren't the most nutritionally dense foods, yet we do need to eat some carbs to keep our bodies going. So again, it's a balancing act. 

Always try to get the freshest produce you can & source locally whenever possible. This will really stretch your dollar!


Ingredients

Makes 4 Servings

2 C rice, dry
6-8 cloves garlic, minced
1 onion, chopped
1 large pepper, chopped
1 large bunch of gai lan, chopped
2 inches of ginger, chopped
1 t sriracha
1 t sesame oil
1 t tamari (gluten free soya sauce)
2 T avocado oil
Salt & pepper to taste
1/2 C vegetable stock

Notes: You can add a fried egg or scramble on top of this dish for additional protein.

This recipe can be made a few days ahead and packs well in lunches as leftovers. 

Directions

5 Mins Prep + 15 mins cook

Once everything is chopped, add onion, gailan stems, ginger & garlic to a large wok or frying pan.
Let them cook until the onions become translucent and the ginger becomes fragrant.
While they cook, start your rice (2 C dry rice with 3 C water) over high heat. Reduce it once it gets to a rolling boil.
Add the sriracha, sesame oil, tamari & avocado oil to your onions. Stir well.
Add your peppers & greens to the wok, give it a quick stir. 
By now your rice should be ready. You can either add it to the stir-fry, or directly to the bottom of your bowls.
If you added the rice to the bowls, layer on the veggies & enjoy!