Notes

Stir-Fried Vegetables
Posted on January 3rd, 2014 by admin | No Comments »

If you’re tired of the usual salads, why not stir-fry your vegetables this time for a more flavorful and satisfying meal? Here’s a recipe from Dr. Joseph Mercola’s No-Grain Diet book you can try.

Ingredients:

2 tablespoons olive oil
2 cloves garlic, finely chopped
1-inch piece ginger, finely chopped
1 scallion, thinly sliced on the diagonal
1 stalk celery, thinly sliced
½ head broccoli, cut into florets
½ head cauliflower, cut into florets
½ head bok choy, thinly sliced on the diagonal
½ red pepper, thinly sliced
½ cup snow peas
4 mushrooms, sliced
2 tablespoons tamari sauce (wheat-free)
½ teaspoon chili flakes
4 tablespoons chicken stock or water
1 tablespoon kuzu,* dissolved in 4 tablespoons cold water

Procedure:

In a wok or large skillet, sauté scallions, garlic, and ginger on low heat for 1 minute.
Add celery, broccoli, cauliflower, bok choy, and red pepper. Sauté on medium-high heat, stirring constantly until vegetables are halfway cooked.
Add snow peas and mushrooms, and continue to cook for 2 to 3 minutes.
Add tamari, chili flakes, chicken stock, and kuzu dissolved in water. Bring to a boil and reduce sauce until vegetables are glazed and shiny, about 3 to 4 minutes.
Other vegetable choices include asparagus, zucchini, eggplant, endive, cabbage, a variety of different mushrooms, string beans, and torn collard greens or other greens. Sprouts are a great addition, stirred in at the end to avoid overcooking.

*Kuzu is an Asian vegetable thickener available at health food stores.