First of all, this stir fry is so yummy! Also, I have strategically added ginger, which contains gingerol – an agent containing powerful medicinal properties and Apple Cider Vinegar, known to prevent gas and bloating. Both helpful in the digestive process.
Give this one a go!
200g Brown Rice (dry weight)
200g Firm Tofu, diced
2 Garlic Cloves, finely chopped
2cm Fresh Ginger, finely chopped
1 Brown Onion, roughly chopped
1 Large Red Capsicum, sliced
200g Mushrooms, sliced
200g Broccoli, cut into florets
80g Coriander Sprig, chopped (optional)
4tbs Tamari/Soy Sauce
2tbs Apple Cider Vinegar (use for sauté)
- Cook rice, set aside.
- Pan fry tofu, set aside.
- In a wok/pan fry sauté garlic and onion with ACV (add water as required to prevent burn) then add sauce ingredients. Simmer for 3-5 mins.
- Add veggies, cook for 5 mins. Simmer for a further 5 minutes. Add tofu.
- Serve on a bed of rice.