For many people, Mondays are insane. When you finally head home, after a barrage of emails and voice mails and meetings, nothing sounds better than a warm meal. And, for a lot of people (even people like me, who love to cook), making dinner seems like a lot more energy than it is worth. This stir fry, however, is easy. Seriously, really easy.
And, in honor of national nutrition month, it is a colorful and healthy meal as well. Bell peppers, basil and a (reasonable size portion of) brown rice. To prepare myself for Monday nights, I usually do the prep work on Saturday or Sunday so all that is left to do is throw things in a pan and eat the delicious results. And, you know what happens to be a great thing to munch on while you're waiting for this to cook? Sweet potato wedges, of course.
Pepper & Basil "Stir Fry"By Alexandra Rogers
1 cup brown rice, cooked
2 Tablespoons coconut oil
2-3 red, yellow or orange bell peppers, julienne
1/2 large Red onion, sliced into half rounds
1/3 cup fresh basil leaves, torn
3 medium garlic cloves, minced
1 inch piece of fresh ginger root, grated
2 Tablespoons rice wine vinegar
3 Tablespoons soy sauce
In a large pan, heat coconut oil over medium-high heat. Add onions, separating into separate pieces, and stir once to coat with oil. Cook for 5-7 minutes, until onions have begin to caramelize and become tender. Do not stir often, as this interrupts the caramelization process.
Add peppers and cook for 3-5 minutes, until peppers are slightly tender and browned in spots.
Add garlic and ginger to the pan, stir thoroughly, and cook for 2-3 minutes. Add soy sauce and rice wine vinegar and cook for 2 minutes.
Lastly, add the fresh, torn basil leaves and cook for about 3-4 minutes, until basil is wilted and sticking to peppers and onions.
Serves 3. Serve warm, accompanied by 1/3 cup rice.