10 Ounce, sliced into bite size pieces (1 Package)
Bok choy head
1 Large, washed, separated and cut into 2 inch pieces
2 Teaspoon (Szechuan)
Long grain brown rice
1⁄2 Cup (8 tbs)
1⁄4 Cup (4 tbs)
1⁄4 Cup (4 tbs)
2 1⁄4 Cup (36 tbs)
10 Ounce, sliced into bite-size pieces (1 Package)
Olive oil/Safflower oil
Ground flax meal
1 Bunch (100 gm), cleaned, stems chopped fine and leaves shredded (Red Or Yellow)
2 Small, washed, separated and cut into 2 inch pieces (1 large)
Red bell pepper
1⁄2 , diced
Ginger spice blend
Szechuan spice blend
2 Teaspoon (For Garnish)
1) For the rice and millet: Bring the water, wild and brown rice to a boil in a stock pot. Reduce the heat, cover and simmer for 15 minutes -- set your timer.
2) Add the millet, stir and continue simmering in the covered pot for 30 minutes until done.
3)For the stir-fry: Place the sliced tempeh, oil and flax meal in a bowl.
4) Mix together so that the flax sticks to the Tempeh.
5) Heat a dry wok to medium high heat and fry the Tempeh until golden brown - about 5 minutes.
6) Remove from pan.
7) Put 2-4 tablespoons of water in the wok.
8) Add the chard stems and bok choy, cover and steam for 1-2 minutes.
9) Add the chard leaves, red pepper, spices and tamari.
10) Cover and steam for 1-2 minutes. Mix in the Tempeh.
110Serve over the rice and garnish with sesame seeds.
If you're looking for a different stir-fry recipe, then this recipe is a good one. The Chef makes the stir-fry from Tempeh, which is a traditionally soy product originally from Indonesia. Do check out this recipe.