Winter Stir Fry with Cabbage and Brussels Sprouts

We really enjoyed this meal on a white winter’s night. It was very filling, yet not heavy.

Serving Size: 4

Ingredients:

• 1 & 1/2 cups whole grain rice, uncooked
• 12 pounces Brussels sprouts
• 1 tablespoon cooking oil
• 1 tablespoon sambal ulek
• 2 teaspoons sesame oil
• 12 ounces  cabbage, finely shredded
• 10 ounces spicy tofu pieces
• 2 tablespoons tamari or light soy sauce
• salt and pepper to taste

Directions:

1. Place the rice in a pot, add double the amount of water and a pinch of salt.
2. Bring the rice to a boil, then turn down the heat to a simmer. When the water has cooked off, place a lid o the pot and remove from the heat to further swell.
3. Make the sauce by placing the tamari and sambal ulek in a small bowl and whisk to mix.
4. While the rice is cooking, prepare the Brussels sprouts. Wash, and remove any damaged outer leaves. If they are large, slice in half, if small then cut an X on the stem.
5. Steam the Brussels sprouts al dente.
6. While the Brussels sprouts are steaming, slice the cabbage very thinly.
7. Heat the tablespoon of oil in a large frying pan.
8. Add the cabbage and lightly and stir fry.
9. Add the spicy tofu pieces and the Brussels sprouts. It will only take a few minutes for the meal to be ready.
10. Add the sauce and stir to mix well. Season with salt and pepper if needed.
11. Serve the stir fry meal over the rice.