Emerald Stir Fry with Rice

  • 2-3 Tbs. sesame oil
  • 1 garlic scape, chopped
  • 1 rib celery, chopped
  • 1/2 C. fresh peas
  • 2 C. bok choy, chopped
  • 3 C. tsoi, chopped
  • 1 tsp. fresh grated ginger
  • 1 C. shitake mushrooms, sliced
  • 1 egg
  • 3 C. jasmine rice, cooked
  • 1/8-1/4 C. tamari (to taste)

Heat the oil in a wok or stir fry pan. Add the scape and cook for one minute. Add the celery and peas; cook for 2 minutes. Add the chopped greens and the grated ginger. Cook for 3-5 minutes until wilted. Add mushrooms and beaten egg, cook for 2 minutes and remove from heat.To a large bowl, add the cooked rice and the stir fried vegetables. Mix well and pour over the tamari. Serve warm.


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