It sounds very tasty and I can't wait to try it
2 tablespoons extra virgin olive oil
3 tablespoons minced fresh ginger
1 ½ tablespoons sesame seeds
14 to 16 ounces extra firm tofu, drained and cut into ½ inch cubes and fried in sesame oil (If desired, chicken can be substituted; or use neither tofu, nor chicken.)
1 bunch Swiss chard, stems sliced into ½ inch pieces – leaves removed
1 bunch bok choy, stems sliced into ½ inch pieces – leaves removed
1 large yellow onion, thinly sliced
2 cups sliced mushrooms
2 teaspoons minced garlic
Leaves of Swiss chard and bok choy – cut into 1-inch pieces
2 cups chopped red peppers
3 tablespoon low-sodium soy sauce
1 leek, thinly sliced and browned (optional)
½ shallot, thinly sliced and browned (optional)
Brown rice or wheat berries (optional)
1 tablespoon extra virgin olive oil (optional
Note: If you do not have refrigerated or frozen brown rice or wheat berries, cook the rice or berries first. They take about an hour or an hour and a quarter to steam. You can use the fast cooking brown rice or white rice if you prefer.
Brown the leek and shallot slices in 1 tablespoon of oil. Put the cooked rice or wheat berries in the skillet to heat – stir periodically.
Prepare all the vegetables. Cut the bok choy and Swiss chard leaves off the stems. Cut the wide end of the bok choy stems in half; slice all the stems in ½ inch slices.
Heat 3 tablespoons oil in a large wok, with ginger and sesame seeds – sauté 30 seconds to infuse flavor. Add tofu and sauté for 2 - 3 minutes. Add the Swiss chard and bok choy stems, onion, mushrooms and garlic. Sauté until the stems are soft. Add the leaves and red peppers, sauté for 2 or 3 minutes; add the soy sauce. Serve over, or with, brown rice or wheat berries.