Wok This Way: Stir no-Fry for dinner tonight (A RAW'kin Recipe)
Submitted by A Grateful Life on October 27, 2009 - 8:02pm
(3 votes)
Servings:
One Large Serving or Two Shared If Served with Cooked or Sprouted Grains Stir fries always taste great, but they literally cook the life out of the veggies and are slathered with so much oil and seasoning packets (sodium overload) that you can feel the greasy layer on your lips. So here's a great recipe if you:
a. don't have power (none necessary for this dish)
b. haven't eaten your veggies (you can add a ton of your faves here)
c. don't want to cook (leave the wok in the cupboard)
d. and want something uber healthy, full of antioxidants and nutrients, and deeee-licious
for more recipes and entries like this see my blog: "A Grateful Life" at www.meredithgnau.blogspot.com
Ingredients:
What you'll need for your Stir no-Fry:
a knife, a mixing bowl, a garlic press, and a mandoline (mandolines are very helpful to cut veggies VERY paper thin)
Stir no Fry Sauce:
1 Tbsp Olive Oil
2 Tbsp Nutritional Yeast
1 1/2 tsp of shoyu (or soy sauce/shoyu is just unpasteurized soy sauce)
1/2 small or medium lemon - juiced/squeezed
1 small clove of garlic- pressed through garlic press (use juice and pulp)
1/2 to 1 inch nub of ginger, pressed through garlic press (use juice and pulp)
1/2 tsp of agave nectar
Don't Fry These:
*These can be any veggies of your choice....listed below are the veggies i used (as pictured above)
3 cups of an herb variety green mix
1 red bell pepper, sliced thin with the mandoline
a small amount of purple cabbage (maybe an 1/8 of a head), sliced thin with mandoline
a small amount of red onion (only use a little as it's very potent taste can take over the dish quickly, alternately you could chop green onion), again use mandoline for red onion
2 shitake mushrooms (fresh), sliced thin with your knife (include stem)
1/4 lb of sugar snap peas, remove the peas and add to the veggies. Take the remaining shells, pick out the nicest looking ones, tear in half and add half of them to the veggie mix
Preparation:
Gettin' Saucey:
place the 'no-fry sauce' ingredients in a blender and whip up. Alternately place in a small bowl and use a hand frother/cocktail mixer to blend.
Stir'in not fryin' :
Put veggies in a large mixing bowl. Coat the veggies with the sauce. Roll up your sleeves, take off your rings, and gets your hands in the bowl. Massage the sauce into the veggies well until they wilt a bit and are completely covered.
To serve:
You could place the veggies right onto a plate and gobble up all by yourself. Alternately, consider making or sprouting a couple servings of brown rice or quinoa and share your 'no fry' with your favorite person.
6 reponses to "Wok This Way: Stir no-Fry for dinner tonight (A RAW'kin Recipe)"
1. I love the name! I did make
I love the name! I did make it last night and I keep talking about it because I love saying it. What a simply delicious idea, thank you. I up'd the oil and lemon and topped with mung sprouts and cashew pieces.
2. Yum! I just received my CSA
Yum! I just received my CSA basket and it contained a huge zip lock of pre-cut organic stir-fry veggies (carrot, broccoli, cabbage, bok choy and cauliflower). I wasn't quite sure what to with it. I made a raw soup base with butternut squash this morning and threw some of the veggies in after wards, that was really good. I then made this recipe for dinner and its awesome! I cut up the broccoli and cauliflower florets quite small and it came out wonderful. I LOVE the sauce. Thanks so much for sharing!
3. I made this for dinner
I made this for dinner tonight and we all loved it! Even my 7-year-old liked it...which is a rarity. Thanks for the recipe!!
4. It looks beautiful ! I think
It looks beautiful ! I think I'll try it tonight.
5. This sounds great - I can't
This sounds great - I can't wait to try it - thank you!
I'm also following your blog - lovely recipes!
6. I love that you said to take
I love that you said to take off the uncook's rings. I loathe people who cook with their rings! Gross!