Wild Rice Stir Fry with Spring Root Veggies – For One!

This is so delicious I have to share it with you!  Been getting veggie boxes delivered here, and got some small, white turnips.  Also some yams.  Decided to try a stir fry.  This is what I came up with.

• Cook 1/2 cup of wild and whole grain brown rice in just over a cup of cold water.  Bring it to a boil uncovered, slap a lid on it and reduce heat to simmer.
• Heat a non-stick skillet over high heat, reduce to a moderate heat, add a little oil and toss in 75-100 grams slivered tofu (thinly slice, then cut slices into strips).  Sprinkle with a pinch of dried, red-hot chilies.  Saute until the tofu is chewy.  About 7 minutes.
• Meanwhile, slice about 1/2 a small white turnip into thin strips (about 1/4 – 1/2 inch).  You need about 1/3-1/2 a cup.  Do the same with some yam.
• Chop a medium clove of garlic, and sliver about 1/4 – 1/3 cup of white onion and about a tablespoon of fresh ginger.
• Remove tofu from pan and toss in the garlic and onion, toss it around for a moment, then add the turnip and yam.  Saute.  Drizzle in a little water to take off the heat so as not to burn the veg and garlic.
• Add a little freshly ground sea salt and a dash or two of low sodium soya sauce.  Saute, tossing frequently and drizzling in water when needed.  You just want enough water to take the heat off the pan.
• Reduce heat to medium low, add the tofu, and cook until the veggie are softened, then turn off the heat and wait till the rice is cooked.
• Meanwhile soak about 2 Tablespoons wakami sea vegetable in a little water.
• When the rice is cooked, add the rice to your veggie mix, add 2 Tablespoons shelled hemp seed, drain and add the wakame, and toss it all together, serve in a bowl and enjoy!

Delish!

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