3 tablespoons coconut or almond oil
1 medium white or yellow onion
3 - 4 stocks bok choy (including green tops)
1 red pepper
1 large carrot
1 16 oz. package firm tofu (optional)
2 teaspoons fennel seed
1/2 cup slivered almonds or whole pine nuts
2 - 3 cups cooked rice (I prefer basmati, but you can use whatever you like)
2 large cloves garlic
Tofu can be fried (do before anything else) or tossed into stir fry with out previous cooking. I've also made this many times with no tofu and it is still good. Coarsely chop onion and mince garlic. Slice bok choy stocks into bite size pieces, coarsely chop green tops. Slice and/or chop the rest of the veggies any way you prefer.
Heat 1 1/2 - 2 tablespoons oil in large skillet or wok. Add 1 teaspoon fennel seed until is begins to sizzle. Add onion and saute for 2-3 minutes, add garlic toss a few times with spoon.
Begin cooking vegetables from hardest to softest: bok choy stocks (save green tops for later) for 1 minute; add carrot and cook for 1 minute; red pepper 1 minute; broccoli 1 minute; etc. -Repeat with all the vegetables except for bok choy greens (they will go in later with the tofu) Add a dash of salt while cooking - it really brings out the flavor of the veggies.
Transfer veggies to bowl and put 1 tablespoon oil in skillet/wok over medium heat. Add nuts and begin to toss while cooking. As nuts begin to turn golden color, add 1/2 teaspoon fennel seed. Let nuts overcook to a dark brown - its okay to have some black nuts as it adds flavor. Once the nuts are done, add cooked rice to skillet/wok and mix in oil, nuts, and fennel. Add dash of salt to rice mixture and let cook for a couple of minutes while stirring. Transfer to serving bowl.
Heat veggies back up and add tofu - cook until heated through. Add bok choy green tops just at end, cook until wilted. Salt and pepper to taste, serve over rice.