Tuesday, July 21, 2015

Quick Vegetable StirFry

Originally posted by me in the MyWholeFoodsLife Facebook group on June 7, 2015.

So got a bit of local caught seafood from farmers market this week and some great veggies for stir frys. I am so on a stirfry kick at this time.

Here's a simple stir fry for vegetarians as well as gluten free.

  • Two handfuls of Snow peas
  • 3 small purple carrots (sub normal orange ones if you want, I love the heirloom breeds when I can get them)
  • 4 scallions roughly diced greens and all
  • Small package of mung bean sprouts
  • 1/2 cup cooked rice

For sauce/flavor:
  • 1/3 cup tamari soy sauce GF
  • 1 teaspoon madras curry from savory spice shop
  • 1/2 teaspoon each ginger, granulated garlic, four corners peppercorn and sea salt powder together.
  • Hand blend sauce together in bowl
  • Chop all veggies roughly except mung bean sprouts, I like mine roughly bite sized. Place in bowl.
  • Bring 1 tablespoon coconut oil up to high heat.
  • Dump in bowl of veggies let sauté for 1 min.
  • Add sauce and keep mixing for 1 minute.
  • Add cooked rice and turn down to low mix up everything for 2 minutes.
  • Plate a sprinkle lightly with powdered Szechuan pepper salt
  • This should make roughly two servings.