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Magnesium Rich Sesame & Ginger Stir Fry

magnesium-rich stir fry recipe
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5 from 1 reviews

Ingredients

Scale
  • 200 grams firm tofu, cubed
  • 2 cups bok choy, chopped
  • 2 cups spinach, packed
  • 1 cup bell peppers, sliced
  • 1 cup edamame, shelled and cooked
  • 2 tablespoons sesame seeds
  • 2 tablespoons pumpkin seeds
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 tablespoon coconut oil
  • Juice of 1 lime
  • Fresh cilantro, for garnish

For the Alkaline Sauce:

  • 2 tablespoons tahini (sesame seed paste)
  • 2 tablespoons tamari (gluten-free soy sauce)
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon fresh ginger, grated
  • 1 clove garlic, minced
  • 1 teaspoon rice malt syrup (optional, for a touch of sweetness)
  • 2–3 tablespoons water (to adjust consistency)

For the Quinoa:

  • 1 cup dry quinoa
  • 2 cups water or vegetable broth

Instructions

Prepare the Quinoa:

  1. Rinse the Quinoa:
    • Place 1 cup of dry quinoa in a fine-mesh strainer.
    • Rinse thoroughly under cold running water to remove the natural saponin coating.
  2. Cook the Quinoa:
    • In a medium saucepan, combine the rinsed quinoa and 2 cups of water or vegetable broth.
    • Bring to a boil over medium-high heat.
    • Once boiling, reduce the heat to low, cover, and let it simmer for about 15 minutes or until the liquid is absorbed.
    • Remove from heat and let it sit, covered, for 5 minutes.
    • Fluff the quinoa with a fork and set aside.

Prepare the Alkaline Sauce:

  1. Mix the Ingredients:
    • In a small bowl, combine 2 tablespoons tahini, 2 tablespoons tamari, 1 tablespoon lemon juice, 1 teaspoon grated fresh ginger, 1 minced garlic clove, and 1 teaspoon rice malt syrup.
  2. Adjust Consistency:
    • Gradually add 2–3 tablespoons of water, one tablespoon at a time, whisking until you achieve your desired consistency.
    • Taste and adjust seasoning if necessary.
    • Set the sauce aside.

Prepare the Stir-Fry:

  1. Prep the Tofu:
    • Press the 200 grams of firm tofu between paper towels or a clean kitchen towel to remove excess moisture.
    • Cut the tofu into cubes.
  2. Sauté Aromatics:
    • In a large skillet or wok, heat 1 tablespoon coconut oil over medium heat.
    • Add 2 minced garlic cloves and 1 tablespoon grated fresh ginger.
    • Sauté for about 1 minute until fragrant.
  3. Cook the Tofu:
    • Add the cubed tofu to the skillet.
    • Cook for 4–5 minutes, turning occasionally, until lightly browned on all sides.
  4. Add Vegetables:
    • Add 2 cups chopped bok choy, 2 cups spinach, 1 cup sliced bell peppers, and 1 cup cooked edamame to the skillet.
    • Stir-fry for 5–7 minutes until the vegetables are tender-crisp.
  5. Add the Sauce:
    • Pour the prepared alkaline sauce over the stir-fry.
    • Stir well to coat all ingredients evenly.
    • Cook for an additional 2 minutes to meld the flavors.
  6. Finish the Stir-Fry:
    • Stir in the juice of 1 lime.
    • Sprinkle 2 tablespoons sesame seeds and 2 tablespoons pumpkin seeds over the stir-fry.
    • Stir gently to combine.

Assemble the Dish:

  1. Serve Over Quinoa:
    • Divide the cooked quinoa between two serving bowls or plates.
  2. Add the Stir-Fry:
    • Top each serving of quinoa with half of the stir-fry mixture.
  3. Garnish:
    • Garnish generously with fresh cilantro leaves for extra flavor.

Find it online: https://liveenergized.com/alkaline-recipes/magnesium-rich-sesame-ginger-stir-fry/