This recipe is very similar to the broccoli & diakon quinoa dish that I posted a few months ago. The key is the rice vinegar, soy sauce, and honey mixture. It makes for both a savory and slightly sweet stir fry. Enjoy!
1. In a sauce pan bring the water to boil. Add millet, cover and reduce heat to low. Stir occasionally. After about 15 minutes or until the water has been absorbed turn off heat and set aside.
2. While the millet is cooking, mince the ginger and the garlic, and chop up your onion.
3. In a large frying pan, heat the oil and toss in the garlic, ginger, and onion. After about 2 minutes add the peanuts.
4. Separate the bok choy leaves from the stems. Chop up the stems and rinse them well. Chop up the leaves and rinse them. Set both aside.
5. Stir in the chopped bok choy stems and carrot. After about 5 minutes or once the carrot and bok choy stems begin to brown add the chopped bok choy leaves . At this point you may want to splash the stir fry with a little water and cover so that the bok choy greens can cook with steam for about 1 minute.
6. Stir the millet in with the vegetables.
7. In a small bowl combine the soy sauce, rice vinegar, and honey. Then pour over the stir fry and mix well. Add salt & pepper to taste and enjoy!