I love having this after a big weekend of indulging. It contains may green bitter vegetables which are fabulous liver detoxifiers!
A variety of your facourite greens. I used:
Heat up a wok on medium heat
Cook brown rice as you usually would in your rice cooker or on the saucepan
Place onion with chili into the wok with 1 tbsp coconut oil and cook until transparent
Add zucchini, broccolini, eggplant and cabbage to the wok and cook until soft (approx. 10 min)
Add chard, tamari, oyster sauce and cook until the chard has wiltered down
Serve on top of a bed of brown rice