Sesame Vegetable Stir Fry

• 3/4 cup brown rice cooked based on package instructions
• 3 garlic cloves finely chopped
• 1 chunk ginger small, peeled and finely chopped
• 1 yellow onion chopped to your preference
• 1 head broccoli stems removed
• 3 carrots sliced
• 1 baby bok choy ends cut off and leaves separated
• 1/4 cup toasted sesame oil
• 1/4 cup tamari or soy sauce
• scallions sliced
• chili flakes
• sriracha

1. Rinse and scrub the broccoli, carrots, and bok choy. Once they're clean, prep them for the stir fry.
2. Peel the garlic and ginger (using a spoon works best) then finely chop both using the chef knife from the KitchenAid(R) 12-Piece Brushed Stainless Cutlery Set.
3. Using the same knife, chop the onion (however you like), remove the stems from the broccoli, cut the carrot into slices, and chop the end off of the bok choy and separate the leaves. Set aside.
4. In a large skillet set over medium heat, heat the oil and then toss in the garlic, ginger, and onions. Cook until the onion pieces are translucent then add the broccoli, carrots, and tamari.
5. Cook for 5-6 minutes or just until the broccoli starts to brown in spots. Add the bok choy leaves and cook for 1 minute, just until wilted.
6. Divide the cooked brown rice between two bowls and top with the stir fried vegetables. Finish with scallions, sesame seeds, chile flakes, and Sriracha, if desired.
7. Leftovers can be refrigerated for up to 3 days.

brown rice, garlic, ginger small, onion, broccoli stems, carrots, choy, sesame oil, soy sauce, scallions, chili flakes, sriracha

Taken from www.yummly.com/recipe/Sesame-Vegetable-Stir-Fry-2230407 (may not work)