Monday, April 5, 2010
One of the most common suppers we have is the basic stir-fry.
There are many different ways to do a stir-fry, it is never the same way twice (especially since I don't follow a recipe). It is the perfect way to use up left-overs, get veggies in your meal, and use up those bits of stuff (meat, veggies) that you don't have quite enough of to make something of it's own.
Start with whatever you have on hand, add more of what you can find, season to taste and serve on what your in the mood for. Enjoy!
Okay, here's some suggestions...
I always use onions. That's probably the only common factor in all my stir-fries. I will add lemon juice and Braggs, and sometimes curry to the onions.
Add your veggies. Cabbage, water chestnuts, peas, carrots, celery, spinach, garlic, corn, peppers, mushrooms, really whatever you have will work.
I like to cook them until they start to soften, I like my veggies still a bit crunchy.
I'll add some more Braggs, lemon juice, and Herbamare.
If you have meat, add it on (cooked of course), leave as is with just a bunch of vegetables, or add cooked (soaked overnight and cooked) beans, or even sprouted beans (and slightly cooked).
Bean sprouts go great on top, but that takes some extra planning to sprout (which is worth it).
Sprinkle with sesame seeds, chia seeds, hemp seeds, sunflower seeds, almonds, walnuts...you get the idea.
Serve on rice, raw spinach (we did this a lot when we went temporarily no grain as part of a cleanse - it was really good), or even potatoes, or just as is.
This is really a great simple way to enjoy lots of veggies and it doesn't take a lot of time.