You know I love a recipe that can be rearranged and put back together in many different fashions. Stir fry is one you just can't go wrong. It's essentially one of those "kitchen sink" recipes, where you use all the left overs in the fridge. For this recipe I recommend slicing all your vegetables thin (Julienne) when possible. If you like your vegetables chunky, then by all means, cut them chunky. Use as many or as little vegetables as you like. As I said, this is a pretty free-range recipe. I thought this one turned out very well so I thought I'm sharing it with you and just what I did this time around, including helpful ideas that you can change into something that works best for you as desired. Really, twerk it however ya feel vibes best with you, your body, and the food you choose to nourish with. Enjoy!
Ingredients: *=Organic (in the ingredients I used) -1 package Udon Noodles or Vermicelli Bean Noodles -Red onion* -Red cabbage -Bell Pepper -Carrot -Broccoli -Green beans -Green Onion -Celery -Smoked Meat/Fish/Fermented Tofu
-Winter Squash (must be roasted separately ahead of time) -Curry powder -Sea Salt + Pepper -Mushrooms -Roasted garlic (or regular chopped garlic)
Sauce: -Nut butter (Sunflower, peanut, almond) -Boiling water -Worcestershire sauce or powder -Teriyaki sauce -Coconut aminos -Schezchuan spicy stir fry sauce (read your labels!) -Dash o' Brown sugar (optional)
-First boil a large amount of water or use an instant water tea boiler. -When water is boiled you will pour some over your Noodles and set aside to let them soften. -Pore rest of water over your broccoli, carrots, celery, and green beans (vegetables that are usually very hard when raw) and cover to keep too much steam from escaping. -Boil more water because you need it to make your Sauce. -In a large pan add a little bit of oil and garlic, (chop green onion & add here if you like) sauté. -Add onion, cabbage, mushrooms, and tofu, saute for a few minutes until somewhat tender. -Drain the vegetables covered in hot water, (they should have set for at least 5 minutes by now, longer they sit the softer they should be) add to pan and saute. -Separate Noodles with fork or fingers (but don't burn yo'self!) so they are not stuck together in one solid square, drain and add to large pan, sauté to mix noodles in with everything else. -Add pre-roasted winter squash, sauté. -Add salt, pepper, and curry powder here. Amount will depend on how many vegetables you are cooking with. If you are cooking for 1-2 people start with teaspoons, if cooking for more try up to 1 tablespoon. Use your best judgement, it's hard to go wrong with spices. Sauté for a few minutes.
Sauce: If good at multi-tasking you can make the sauce in between saute sessions at the pan.
-Start with about 1/2 c. nut butter -Add hot water until it becomes the consistency of a thick soup (still runny--like a thick sauce, but not too runny) -Add the rest of ingredients according to your personal flavor (again, use your judgement). If you like things more spicy add more of the spicy sauce, or even try adding other hot sauces or chili powder. -Be careful with the teriyaki and coconut aminos - they have sharp tastes - add a little at a time and constantly taste test. -If your sauce tastes too salty add brown sugar, (this is really only when I add it into my sauce, but you can add it in for extra sweetness as you desire) sweetness balances saltiness--think sweet and salty.
-Once you have your sauce made, pour as much of it as you like over your vegetables+noodles, mix together well, and enjoy!
Extra Notes: >You can also pour the sauce over individual plate portions. >Egg would be a wonderful addition. If adding egg to your dish scramble in it's own separate pan and then add to the large pan. >You can use ANY variety of vegetables when making a stir fry. >Simply coconut aminos or teriyaki makes for an individual delicious sauce too. >If you have fresh or powdered ginger it would be delicious in either the sauce, vegetable mix, or both.