This recipe is a much healthier alternative to typical Asian-style takeaway, often higher in white rice than vegetable content. The vegetables in this dish are packed with minerals and other nutrients. The seeds not only add crunch but they also contain magnesium and zinc, while ginger is great for digestion. Brown rice provides a good source of dietary fibre and additional minerals.
SERVES – 2/3
- macadamia oil for stir-frying
- 2 tablespoon of fresh ginger, peeled and grated
- 1 clove garlic
- minced ¾ cup broccoli florets
- 1 stalk celery, peeled and chopped 1 cup green cabbage, shredded
- 5 mushrooms, chopped
- salt and ground black pepper
- ? cup filtered water
- 2 tablespoon tamari
- ¼ cup raw cashews
- 1 ½ cups brown rice, cooked
- ¼ cup fresh coriander, chopped 1 teaspoon pumpkin seeds
- 1 teaspoon sunflower seeds
- 1 teaspoon white sesame seeds 1 teaspoon black sesame seeds
Heat a little macadamia oil in a large skillet over medium heat.
Sauté the ginger and garlic until fragrant, not brown.
Add the broccoli, celery, cabbage, mushrooms and season with salt and pepper. Stir fry a few minutes until the vegetables soften, then add the water to the skillet and let the vegetables steam until the water is evaporated.
Add the tamari and cashews, then stir in the cooked brown rice.
Mix well and serve with the fresh coriander sprinkled on top with the seeds.
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