brilliant veggies

this veggie stir fry over thai black rice turned out so well! the black rice adds a nice nutty note and makes a nice backdrop for a colourful medley of vegetables. i used snow peas, yellow and red bell peppers, shitake mushrooms, baby bok-choy and diced tofu, but any of your favourite veggies would do. the key here is to have some brilliant colours!

first, i sauteed the tofu separately using this speedy flavour infusing technique that i learned from anna, my friend eun-mi's sister. you basically sear the tofu first, using just a little sesame oil, and then when it is golden on both sides, you splash a little tamari, stir around and let absorb. i then stir fried all the veggies - starting with the mushrooms - in a little sesame oil and again, splashed a little tamari once they were getting done (about 5-7mins). to add more flavour, i made this sauce/dressing inspired by the fresh cookbook recipe for the "new buddha sauce": (1 inch ginger, 3 cloves garlic, 1T olive oil, 1t sesame oil, 1/4 c water, 1/4 rice vinegar, 1/2 (or one small) grated carrot, 1T almond butter, 1t curry powder, pinch of cayenne, and a little agave nectar - bled until smooth). done!

to assemble to all - place some black rice in the middle of the plate, drizzle a little sauce; place your veggies on top, drizzle with sauce and garnish with chopped cilantro and green onions. i didn't use them here (because i didn't have any), but some cashews, peanuts or black sesame seeds would be a nice garnish as well. yum!