Veggie stir-fry with Chia Seeds with Tofu

We sort of used this recipe as a base, but altered it some too! Really, you can't go wrong here, just throw stuff together. Veggie Stir Fry with Chia

I love this as the main course to create an easy and nutritious dinner in a hurry.

2 teaspoons avocado oil (we used sesame oil instead)
1 tablespoon fresh ginger root finely minced
3 cloves fresh garlic, finely minced
Sea salt (pinch)
1 jalapeno pepper, finely minced (keep the seeds and stems for more heat)
1 small red onion, thin half moon slices
1 carrot, fine matchstick pieces (we shredded ours)
1 red bell pepper, roasted, peeled, thinly sliced into ribbons or just use green bell
3 ounces fresh shiitake mushrooms, thinly sliced
a bunch of broccoli - chopped up and use stems too!
4 ounces extra firm tofu, cubed
5-6 baby bok choy, split lengthwise, rinsed well
Soy Sauce - low sodium
Rice vinegar (splash)
1 teaspoon of Chinese 5 spice
1 tablespoon chia seeds
1 tablespoon of sesame seeds
3 cups cooked brown or basmati rice

Place oil in a wok or large skillet over medium heat. Sauté ginger and garlic with a pinch of salt for 30 seconds. Stir in jalapeno, onion and a pinch of salt and sauté until onion is translucent, about 2 minutes. Add carrot, a pinch of salt and sauté for 2 minutes. Stir in peppers and shiitake, a pinch of salt and sauté for 2 minutes. Stir in tofu and sauté for 2 minutes. Add baby bok choy and brocolli; season to taste with soy sauce, 5 spice, cover and reduce heat to low. Simmer for 2-3 minutes, until the bok choy just wilts. Do not overcook the veggies in this dish. Stir in chia and sesame seeds and spoon over brown rice to serve.
Makes 3-4 servings.