Greens stir fry
1 bunch of Mizuna or tatsoi, finely chopped
2 cups cooked brown rice (cooked in vegetable or chicken broth)
2 bunches of scallions, finely chopped
2 cups of finely chopped carrots
2 cups of finely chopped celery
½ cup of chopped almonds
¼ cup chopped cilantro
Juice of ½ lime
4 tablespoons of soy sauce
4 tablespoons of hoisin sauce
½ tablespoon fenugreek
¼ cup of pumpkin seed
Peanut oil for cooking
Works best in a wok. In a warm wok, warm the fenugreek seeds. Then add oil and cook the celery and carrots until just fork tender. Add the chopped greens and cook until wilted. Top with soy sauce and hoisin sauce. Add the rice to rewarm it.
In another pan, toast the pumpkin seeds and almonds. Cool and top the rice with the pumpkin seeds and almonds.
Combine the chopped cilantro and juice of the lime in a separate bowl for use over the rice stir fry. Serve the chopped scallions on the side in a separate bowl for topping the stir fry.