Name: Macrobiotic Brown Rice Bowl with Shoyu & Veggies recipe by Guna Organics at BetterButter
Cook time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 2 cups cooked brown rice; 1 cup finely chopped leafy greens (spinach or bok choy); 1/3 cup water; 4 medium potatoes cut into cubes no need to peel; 4 green onions (cut on the diagonal); 2 medium sized zucchini no peel cut into long thin strips; 2 cloves fresh garlic thinly sliced; 3 tbsp tamari or organic soy sauce; 1 tbsp organic cold pressed peanut oil; 1 tbsp minced ginger; a pinch of sea salt or sendha namak

Ingredients Serving: 4

2 cups cooked brown rice
1 cup finely chopped leafy greens (spinach or bok choy)
1/3 cup water
4 medium potatoes cut into cubes no need to peel
4 green onions (cut on the diagonal)
2 medium sized zucchini no peel cut into long thin strips
2 cloves fresh garlic thinly sliced
3 tbsp tamari or organic soy sauce
1 tbsp organic cold pressed peanut oil
1 tbsp minced ginger
a pinch of sea salt or sendha namak

Instructions

In a large wok, heat the peanut oil until it's very hot but not smoking.
Add the vegetables, ginger and garlic and a pinch of salt and stir fry over medium high heat for 3 mins.
Add the greens and stir fry until they are just wilted (add a little water if necessary)
Mix the tamari/soy sauce with 1/3rd cup of water and pour over the stir fried vegetables. Cook for another 2-3 mins.
Transfer the vegetables to a serving dish and serve with cooked brown rice.

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