Ingredients
Sriracha
Chile flakes
Scallions, sliced
1/4 cup tamari (or soy sauce)
1/4 cup toasted sesame oil
1 baby bok choy, ends cut off and leaves separated
2-3 carrots, sliced
1 head of broccoli, stems removed
1 small yellow onion, chopped to your preference
Small chunk of ginger, peeled and finely chopped
2-3 garlic cloves, finely chopped
3/4 cup brown rice, cooked based on package instructions
Step by step
Rinse and scrub the broccoli, carrots, and bok choy. Once they’re clean, prep them for the stir fry.
Peel the garlic and ginger (using a spoon works best) then finely chop both using the chef knife from the KitchenAid® 12-Piece Brushed Stainless Cutlery Set.
Using the same knife, chop the onion (however you like), remove the stems from the broccoli, cut the carrot into slices, and chop the end off of the bok choy and separate the leaves. Set aside.
In a large skillet set over medium heat, heat the oil and then toss in the garlic, ginger, and onions. Cook until the onion pieces are translucent then add the broccoli, carrots, and tamari.
Cook for 5-6 minutes or just until the broccoli starts to brown in spots. Add the bok choy leaves and cook for 1 minute, just until wilted.
Divide the cooked brown rice between two bowls and top with the stir fried vegetables. Finish with scallions, sesame seeds, chile flakes, and Sriracha, if desired.
Leftovers can be refrigerated for up to 3 days.