Stir Fry Recipes

This week the recipes are Asian inspired. True Asian cuisine is both low fat, extremely fresh, and packed full of flavor! Please try these recipes and don’t forget to vote on your favorite.   

Cooked Stir Fry with Udon Noodles

Ingredients:

1 package organic Udon Noodles (organic preferred)

2T Peanut Oil

1t minced garlic

1T finely sliced ginger

1 cup chopped broccoli (organic preferred)

1 red pepper cut into strips (organic preferred)

2 cups carrots- matchstick cut (organic preferred)

1/4 cup chopped green onion (organic preferred)

1/4 cup cilantro (organic preferred)

1 lime- halved (organic preferred)

1T Low Sodium Soy Sauce (optional)

1t Sriracha (optional)

Directions:

Place Udon Noodles in rapidly boiling water for 8 minutes or time recommended on the packaging. 

In a Wok or large pan, heat the peanut oil over medium heat. As the pan heats up, sprinkle in the garlic and ginger. Once the garlic begins to release it’s aroma, place the broccoli and red pepper into the pan. Stir in carrots once broccoli and pepper are beginning to soften. Once all of the veggies are cooked, but not overcooked, turn down heat to low, add in green onion, cilantro and squeeze halved limes into the mix. 

Mix in noodles and add soy sauce or Sriracha if desired.

Side Suggestion for either Recipe:

Cucumber and Tomato Salad

Slice cucumber into 4 spears, then cut into bite sized pieces. Cut grape or cherry tomatoes in half. Place cucumbers and tomatoes into a bowl with chopped cilantro, sliced green onions, 2T peanut or olive oil, and 1T rice vinegar.  

Raw Stir Fry with Unsteamed Ginger Rice

Ingredients:

2 portabella mushroom caps sliced into long strips

½ cup Nama shoyu, Coconut aminos, or Tamari

2 thumbs size pieces of ginger or one large piece peeled paper thin with a vegetable peeler

1 large daikon

1 large zucchini

1 T apple cider vinegar

2 T Nama shoyu, Coconut aminos, or Tamari

1 Cup olive oil

1/3 Cup fresh-squeezed orange juice

1/3 Cup fresh squeezed lemon juice

1 T white wine

1 Cup chopped Bok Choy

½ of a large red pepper cut into strips

1 large carrot cut into strips or Julienne sliced.

 1 Cup chopped broccoli

½ Cup chopped green onions

½ Cup chopped Shallots

½ Cup red beets, Julienne

½ Cup yam, julienne

½ Cup Water Chestnuts, chopped

¼ cup chopped cashews

½ Cup green beans

¼ Cup fresh parsley, chopped

¼ Cup purple cabbage, sliced thin

1 T minced garlic

1 T minced ginger

1T minced jalapeno

Directions: 

Soak the portabella strips in the Nama Shyu, Tamari or coconut aminos for 30 minutes, drain and set aside. Soak the thinly sliced ginger in apple cider vinegar for 1 hour, drain. With a potato peeler shave the daikon and zucchini lengthwise into think strips. When you’ve shaved them both down to the soft seedy center, slice the remaining portion in to strips. In a serving bowl combine the mushrooms, ginger and remaining ingredients. Mix and serve over ginger unsteamed rice(see below).

Ginger Unsteamed Rice

Ingredients:

2 Cups cauliflower

1 ½ Cups parsnip

1 T Raw Almond butter

1 T Raw Tahini

1 T grated ginger(I like to make it a heaping Tablespoon. I love ginger!)

2 t lemon juice

½ t sea salt( I suggest Celtic, “Real”, or Himalayan Sea Salt)

Directions: Process the parsnip and cauliflower in a food processor until small and rice-like. In a serving bowl mix the parsnip and cauliflower with the rest of the ingredients by hand.

Serve the Raw Stir Fry over the Ginger Unsteamed Rice and ENJOY!