Stir-fry does not have to be fancy and complicated.
Use organic if possible. Select 1 or more items from each category.
A) Grains:
- brown rice
- white rice
- jasmine rice
- pearl barley
- etc.
1. Cook the rice in organic vegetable broth (instead of water)
2. Add some turmac.
Wait until the rice is almost cooked before stir frying.
Prepare the following with one or more from each section.
B) Vegetables: (Slice all about the same size)
- brocoli
- eggplant
- cauliflower
- mushrooms
- peppers
- carrots
- leeks
- bok choy
- asparagus
- dikon
- onions
- peppers
- garlic
- ginger
- etc.
C) Flavor(s):
- soy sauce or gluten-free liquid amions
- sesame oil
- fish sauce
- white wine vinegar
D) Leafy greens: (chopped)
- spinach
- kale
- chard
- watercress
- cabbage
- etc.
E) Stir-fry:
1. Add a tablespoon of oil to a wok or frying pan over medium-high heat.
2. Add some ginger.
3. Add the vegetables and cook.
4. Add your favor(s). Stir.
5. Add the greens and cook until wilted.
F) Serve with:
- rice sprinkled with sesame seeds
- some sliced cucumbers in an Asian dressing
- etc.
