Stir fry San-J style

I love to promote tasty Gluten-free products when it makes cooking dinner a breeze.
San-J makes a great Thai peanut sauce - gluten-free of course - that will make your tastebuds sing.
They also make a lite Tamari Soya Sauce that has a great flavour, more brewed flavour rather than a dark, salty flavour. This one is good for adding to all sorts of recipes that call for soy, but is best on rice.
For this dish, I used ready-cut meats that I find at my favourite little market in my hometown of Guelph called 'Market Fresh'. Saves lots of time and they also have stir-fry veggies, ready to go. I grabbed some local beans, however, a head of cauliflower and picked fresh peppers from the garden for this one. Can't beat the taste of growing your own.
Aside from the sauces and the ready-to-go meats and veggies, I think the best part is the rice. I use Linburg certified organic and gluten-free rice. Their short-grain brown rice is very tasty and I like to spoon it into a 1 cup measuring cup, pack it down then turn it upside down onto a plate when I'm plating this dish.
No professional photos this time, but I hope you get the jist!
Skip the meat for the vegetarian or you can replace meat with a firm tofu marinated in a splash of soya sauce.

Ingredients:
• 1 cup green and yellow beans, chopped into 2 inch pieces
• 1/2 cup red onion, sliced 1/4 inch thick then loosely chopped
• 1 cup cauliflower florets
• 1/2 each red, yellow and green pepper (or one or combination to make up 1.5 peppers)
• 2 med. boneless chicken breasts, thinly sliced
OR 6-8 oz. sirloin, slice thin
OR 6-8 oz. firm tofu, chopped into 1 inch pieces
• 2 tbsp. San-J GF Thai Peanut Stir-fry sauce
• 1 tbsp. San-J GF Light Tamari Soya Sauce
• 3 cloves garlic
• 1 tbsp. honey or agave nectar
• 2 tsp. sesame oil, separated
• 2 cups Lindburg short-grain brown rice, cooked using packaged directions.


Bring 4 cups water in saucepan to a boil. Add rice and turn heat to low. Cover. This rice takes 50 minutes to cook, but it's worth it.
When rice is half cooked, in a bowl, add meat or tofu and add 1 tsp. soya sauce, 1 minced garlic clove, 1 tsp. oil and honey or agave nectar. Stir to coat well and set aside. Meanwhile, chop up all of your vegetables.
In a large skillet, grate or finely chop remaining garlic into pan. Add remaining oil. Turn heat on high and stir garlic until it starts to bubble. Turn heat to medium and add vegetables. Stir constantly until veggies are just starting to wilt, about 6-8 minutes. Add a bit of water to pan, 1 tbsp. at a time to keep from burning. Push vegetables to sides of pan and turn heat up to med-high. Add meat or tofu. Let sizzle for 1-2 minutes before stirring. Turn meat over to sear the other side and let sizzle another 1-2 minutes. Turn heat to med-low and finish cooking meat for another 2-3 minutes. Add peanut sauce and stir all ingredients together, then allow to simmer for 2 minutes.
When rice is done, remove from heat and set aside, covered, for 5 minutes.
With a 1 cup measuring cup, fill cup with rice and lightly pack it into the cup until it is levelled off. Turn upside down onto plate. Rinse cup and repeat this step with remaining rice.
Lightly sprinkle rice with 1tsp. each of soya sauce.
Spoon 1/4 of veggy and meat/tofu mixture around rice.
Serve immediately.

Makes four healthy servings.