1/2 tsp olive oil
2 Tbsp Chia Seeds
1 Tbsp minced ginger
4 garlic cloves, finely chopped
1/2 tsp toasted sesame oil
3 Tbsp tamari
2 Tbsp rice wine vinegar
3/4 Cup water
4 Cups kale, washed, stems removed, roughly chopped
2 carrots, peeled and chopped
1/2 onion, peeled and diced
1/2 bell pepper, seeded and chopped
3 oz mushrooms, cleaned and sliced
2 tomatoes, cored and chopped
5 Cups cooked brown rice
Heat olive oil in a large wok or skillet over medium heat. Add the ginger and onion, and sauté until softened (approximately 3 minutes). Add sesame oil, tamari, rice wine vinegar, and water. Continue to saute for additional 3 minutes.
Add chopped vegetables, garlic, and chia seeds. Cover pan and allow vegetables to cook for 10 minutes, or just long enough that the vegetables are tender, but still firm. Lift lid from pan and stir occasionally.
Serve vegetable mixture over rice.