Thursday, January 7, 2010

Quick Easy Stir Fry

  • Coconut oil

  • Tons (yep, that's an exact measurement) of chopped garlic and chopped fresh ginger (or to taste)

  • Fresh organic veggies (whichever you like, or have handy - I used green beans and snow peas)

  • Asian veggies (canned): water chestnuts, baby corn, bamboo shoots

  • Soy sauce

  • Bragg's amino acids

  • Sesame seeds

  • Brown rice

  • Cook brown rice in separate (covered) saucepan. (1 cup brown rice to 3 cups water)

  • While rice is cooking, chop fresh veggies and rinse/strain canned Asian veggies.

  • Add 1/2 cup water to a non-stick pan, add fresh veggies (green beans and snow peas), cover and steam until crisp/tender.

  • Add 2TBS coconut oil to same pan (make sure, if you use another type of oil, that it's non-toxic at high heat.)

  • Add chopped garlic and ginger to taste. Cook for one minute.

  • Add canned Asian veggies and stir fry.

  • Add soy sauce (1 TBS or to taste) during stir-fry.

  • When all veggies are crisp/tender, add sesame seeds and Bragg's amino acid (to taste) and serve over brown rice.

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