Tuesday, October 20, 2009

Sizzling Stir-fry

What do you do with a fridge full of vegetables that are about to go bad? Or how about ... what do you do when you need a quick easy meal on the go? What's great as left overs for lunch the next day? That's right, you guessed it, it's stir-fry!

You might be wondering how you make stir-fry if most of the Asian sauces you are used to using contain wheat in them, and that is a good question. The answer to which is simply San-J. This company makes a whole big line of Asian sauces based on wheat free tamari and several of their products are certified Gluten Free by the Gluten Free Certification Association. All of their products that I have tried so far are very good and having them as an option, definitely help out when trying to make a yummy tasting stir-fry.

My boyfriend and I like to make stir-fry's when we are trying to make something healthy and full of vegetables for a change. It's also fairly quick and relatively inexpensive as well (depending on your ingredients). I remember one time we were discussing why on earth he
would make your own food, when he could get a burger for less than 2 dollars at McDonalds. The stir-fry helped me argue for a healthier dinner because for 10 dollars you could get 4 meals out of your stir-fry (dinner for two, plus lunch left overs) which is on par with McDonalds, considering one hamburger does not fill him up. Plus, it's a great way to get in all of those vegetables that we tend to lack in our diets on occasion.

Here is the recipe for the last Stir-fry that I made:

Pork Stir-fry

GF Soy Sauce (tamari or braggs)
GF Teriyaki Sauce
1 medium Purple Onion, sliced
Ginger and Garlic to taste
1 lb of Pork, cubed or in strips
1 Red Pepper
1 Orange Pepper
1 handful of Baby Carrots
1 handful of Crimini Mushrooms
1 head of Broccoli
1 bunch of Green Beans (trimmed)
1 bunch of Bean Sprouts
1 bunch of Baby Bok Choy

An hour before or longer, marinate cubed pork in a 2 to 1 mixture of Teriyaki (2 parts) and Soy Sauce (1 part) with some garlic and ginger to taste.

In a large oiled frying pan or wok, heat sliced onions (med-high heat). Once the onions are softened add in the marinated pork and cook until the onions are golden and the pork is no longer pink in the middle. At this point you can add more sauce, ginger and garlic, depending on how saucy you like your stir-fry. Then add the vegetables which take the longest to cook first, such as the carrots, green beans, and mushrooms. Once the carrots are nearly fork tender, add the remaining vegetables stir frying until cooked and mix well to get the flavour of the sauce.

Now all that is left is to plate it with rice or noodles and if you like you can garnish with cashews or sesame seeds.

This recipe can be adjusted to your tastes and what's on hand. Grab left over vegetables, use chicken or beef instead of pork, fancy it up with shitake mushrooms, etc. Let your imagination guide you!

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