Lunch Stir Fry with Rice jars
I used wide mouth pint-sized canning jars to pack Daniel Fast friendly lunches. Pre-planning is always helpful but it’s especially helpful when doing this type of fast.
I cooked 1 cup of brown jasmine rice in 1 3/4 cups of vegetable broth. I then divided the cooked rice between the 4 jars. Before topping with the stir-fried vegetables, 1/4 tsp of vinegar and 1 tsp of coconut aminos (you can use soy sauce) was poured into each jar.
2 TBSP Coconut Oil
1 1/2 pounds of frozen stir-fry veggies
1 TBSP chopped garlic
1/2 tsp crushed chili peppers
1 tsp Chinese 5 spice seasoning
1 TBSP vinegar
4 TBSPs Coconut Aminos or Soy sauce
Sea salt to taste
Heat the oil in a large frying pan or wok. When really hot, but before the oil starts to smoke dump in the frozen veggies and sauté until they are completely defrosted (about 5 min). Add the rest of the ingredients and continue sautéing for another 2 min.