Bart's Recipes
Cook the brown rice in about twenty minutes until tender and drain. This whole grain rice provides slow carbohydrates for sustained energy.
Cut the bok choy in half lengthwise. Heat the sesame oil in a large pan or wok and briefly fry the finely chopped garlic and ginger. Add the bok choy and stir-fry for two to three minutes until the stem is tender-crisp and the leaves have wilted. Drizzle with tamari.
Slice the turkey fillet into strips and sprinkle with black pepper. Heat the olive oil in a separate pan and fry the turkey for a few minutes until cooked through and lightly browned. Serve the turkey with the bok choy and the rice, and sprinkle with some sesame seeds.
