Wednesday, November 24, 2010

Better Than Stir-Fry Recipe

This is a recipe that I created last night and it got rave reviews from my family. In fact, I made it again tonight because we all loved it so much! This recipe doesn't call for a specific quantity of each item, so feel free to be creative.

Peppers, sliced
Summer Squash, sliced
Mushrooms, sliced
Garlic, crushed & fresh
Bragg's Liquid Aminos
Coconut Oil
Spiral Pasta, cooked (I used brown rice pasta)

The first three ingredients I had in my freezer (I did not thaw them prior to adding them to my wok) from this summer and you could use pretty much any vegetable that you want. I just combined all ingredients (except the pasta) in my wok, turned on the heat, and used my bamboo spatula to help mix it up while it was cooking. Just as it looks to be done add the pasta and stir until heated and mixed thoroughly.

Since many of you know we are soy free I want to make note of why we choose to use Bragg's liquid aminos since the primary ingredient is soy. The soy used in Bragg's is GMO-free and it is a fermented soy product. We still limit how much we use it, but for the occassional stir-fry it works great!

I chose to use coconut oil, but palm oil would also be a good option. Just remember when choosing oils to use the general rule of thumb is to use "solid" oils for high temp cooking and "liquid" oils for room temp and moderate cooking. Also, learn about the different oils and fats. Here is a good article to get you started.