Half Raw Veggies, Full On Taste

You know I love stir-fry.  Who doesn’t?  Quick, easy, adaptable, and even most kids will eat it – even though you can hide all manner of vegetables in there ;-).

It was fully my intention on a recent evening to make a Raw Pad Thai c/o Julie Daniluk (Meals That Heal Inflammation).  It’s really delicious but I got started late and forgot scallions, and, well…. in true Sis sister fashion I sort of made something different with what I had.   Usually these forays into the land of scrappy / adapty cooking are good enough, but this was truly amazing… if I do say so myself.   Oh wait!  Mr. Bigg Sis and Very Amusing and Not Yet Snide 13 year old boy also thought it was amazing.  Having just eaten some leftover for lunch, I thought I’d share it with you!

So what’s with the half raw?  Well, I like the idea of using raw zucchini for the noodles in the Julie Daniluk recipe, but I didn’t feel like doing the prep work.  In addition I had some broccoli stems to get rid of and my favorite way to do that is to cut off the too tough parts, shred it in the food processor and add it to stir fry.  The sauce is what rules here.  It is easier than the original and puts the garlic in with the stir fried veggies.  I’m not a huge fan of raw garlic.

Half-Raw Stir Fry

Cook rice of your liking – I used black rice for this

Stir Fry:
1/2 – 1 Tbsp sesame oil
2 cloves garlic, minced or mashed
broccoli stems or florets (or both) if using stems, shred in food processor
3 – 4 carrots (I shred mine in processor – so easy!!)
1 very small head red cabbage (or half of a larger) also shredded
4 small zucchini (also shredded)
A handful of pineapple chunks if you have it and like it!

Heat oil and garlic until garlic becomes fragrant.
Add broccoli and carrots and stir fry for about 4 minutes
Turn off heat and add zucchini and red cabbage (and optional pineapple).

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Sauce: (adapted from Julie Daniluk’s Raw Pad Thai
6 Tbsp tahini
1 Tbsp rice vinegar
2 Tbsp Braggs or soy sauce
1 Tbsp honey
Juice of 1 lime
2-3 tsp grated ginger

Mix all together.  It will be thick.  If you prefer a thinner sauce you can water it down with a little water.

Serve rice with veggies and let each person daub some sauce on top.

Some might like a plate (with some roasted green beans on the side):

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And some might like a bowl (with roasted green beans on the side):

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And one can eat as is, or mix in one’s preferred amount of sauce.

20140619_180528  Because of the raw zucchini and red cabbage it will not keep for a long time as a leftover.  I just had some 2 days after the fact and the zucchini was decidedly less cheerful, although still tasty.

If you are interested in more raw veggie dishes, check out Little Sis’ amazing raw, dairy free, gluten free Italian offerings

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7 responses

    • You are welcome Patti! Let us know how you like it. We were very enamored of the sauce and I think it will get used on other things as well!

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