Parkinson’s Network North

Groundwork’s Easy Pantry Stir-Fry

Serves 8

1 ½ cups brown rice

4 Tablespoons olive oil

3 cloves garlic, minced

1 Tablespoon fresh ginger, minced

1 cup onion, julienned

1 cup carrot, julienned

1 cup celery, julienned

½ cup red cabbage, julienned

1 cup Michigan Farm to Freezer organic sweet pepper mix, frozen

1 cup Michigan Farm to Freezer organic broccoli, frozen

3 Tablespoons tamari lite, 50% less sodium

2 Tablespoons peanuts, unsalted

1 large egg

½ to 1 cup water

3 to 4 Tablespoons microgreens

1. Cook rice according to packaging, set aside.

2. Heat wok or large skillet over medium heat, then coat with oil. Sauté garlic, ginger and onion until fragrant. Set aside.

3. Coat wok or large skillet with oil once again. Cook each vegetable (carrots, celery, cabbage, peppers, broccoli) over high heat in small batches until crisp and tender. Use a small amount of tamari to season each vegetable.

4. Add water, a few Tablespoons at a time, to help deglaze the pan as needed between batches.

5. When the last batch of vegetables is done, add all the vegetables back into the wok/skillet. Add the rest of the tamari and stir.

6. Cook and stir for a couple minutes, then push vegetables to the sides, creating a well in the middle of the wok/skillet. Scramble the egg in the well, then continue mixing and cooking until everything is crisp.

7. Serve over the rice and garnish with microgreens and peanuts.

Cooking tips:

Julienne the vegetables in uniform sizes to ensure the best cooking results.

Add frozen products to your skillet while they are still frozen, no need to defrost first.

Not ready for all brown rice? Consider preparing half white and half brown rice and mixing them together to transition to using more whole grains.

Storage crops—like local onions, celery, cabbage, carrots and garlic—are available year-round. We used Lakeview Hill microgreens, which are also available year-round.